Sweet Potato “Steaks” with Warm Spicy Spinach Salad

Ok, so I am not entirely sure how this recipe came about exactly.  I initially planned on trying sliders and this recipe could be called “Crispy Sweet Potato Sliders on yummy Hawaiian Rolls” because that is probably how I would serve them.  As fate would have it, I was craving a nice steak served with a salad and so along came the Crispy Sweet Potato “Steak”  The key to this recipe is to create a sort of brine.  The brine accomplishes two main things.

  1. Helps to remove some of the starch from the sweet potato allowing them to crisp nicely.
  2. Infuses the sweet potatoes with more flavor.

Ingredients:


8 large sweet potatoes peeled and sliced into thick rounds

2 Tbsp Olive Oil

1 Tbsp Butter

4 cups spinach

1 cup almonds

 

Brine:

Warm Water

2 Tbsp Salt

10 Peppercorns

1 Tbsp dehydrated onions

 

Vinaigrette:

1/4 cup olive oil (1 Tbsp used to roast nuts)

1/2 teaspoon salt

1/4 cup apple cider vinegar

1 tsp brown sugar

1 tsp mustard

2 tsp Sriracha
Directions.

Place sweet potatoes on a large container with a lid.  Cover sweet potatoes with warm water. Add salt, peppercorns and onions.  Let sit for at least an hour.  Overnight is best.

Pat sweet potatoes dry with paper towel.

Preheat oven to 425 degrees

Place 2 Tbsp of olive oil in the bottom of baking sheet. Spread to cover entire baking sheet.

Place sweet potato on the sheet and then flip to coat both of sweet potato with oil.  Repeat until pan is full of sweet potatoes “steaks”.

Bake at 425 degrees for 20-25 minutes or until the “steaks” are fork tender. Flip at 10 minutes.

After 25 minutes raise the temperature to 500 degrees to get a nice crisp.

Roast the sweet potatoes at 500 for about 15-20 minutes, flipping half way through.

 

 

While the “steaks” are cooking, grab your spinach and place in a large bowl.

Give the almonds a rough chop. Add 1 Tbsp olive oil to the frying pan and heat until shimmering.  Add almonds, stir to coat in oil, and cook, stirring occasionally until the nuts are fragrant and golden brown.  About 8-10 minutes.

Remove from heat, add 1/2 teaspoon of salt and 1/2 teaspoon of paprika.  Stir to coat nuts evenly. Add the almonds to the bowl with the spinach.

Pour vinaigrette over spinach, nuts and toss to coat.  Serve alongside sweet potato “steaks”.

 

5.0 from 2 reviews
Crispy Sweet Potato "Steaks" with Spicy Warm Spinach Salad
 
Ingredients
  • 8 large sweet potatoes peeled and sliced into thick rounds
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 4 cups spinach
  • 1 cup almonds
  • Brine:
  • Warm Water
  • 2 Tbsp Salt
  • 10 Peppercorns
  • 1 Tbsp dehydrated onions
  • Vinaigrette:
  • ¼ cup olive oil (1 Tbsp used to roast nuts)
  • ½ teaspoon salt
  • ¼ cup apple cider vinegar
  • 1 tsp brown sugar
  • 1 tsp mustard
  • 2 tsp Sriracha
Instructions
  1. Place sweet potatoes on a large container with a lid. Cover sweet potatoes with warm water. Add salt, peppercorns and onions. Let sit for at least an hour. Overnight is best.
  2. Pat sweet potatoes dry with paper towel.
  3. Preheat oven to 425 degrees
  4. Place 2 Tbsp of olive oil in the bottom of baking sheet. Spread to cover entire baking sheet.
  5. Place sweet potato on the sheet and then flip to coat both sides of sweet potato with oil. Repeat until pan is full of sweet potatoes "steaks".
  6. Bake at 425 degrees for 20-25 minutes or until the "steaks" are fork tender. Flip at 10 minutes.
  7. After 25 minutes raise the temperature to 500 degrees to get a nice crisp.
  8. Roast the sweet potatoes at 500 for about 15-20 minutes, flipping half way through.
  9. While the "steaks" are roasting grab your spinach and place in a large bowl.
  10. Give the almonds a rough chop. Add 1 Tbsp olive oil to the frying pan and heat until shimmering. Add almonds, stir to coat in oil, and cook, stirring occasionally until the nuts are fragrant and golden brown. About 8-10 minutes.
  11. Remove from heat, add ½ teaspoon of salt and ½ teaspoon of paprika. Stir to coat nuts evenly.
  12. Add the almonds to the bowl with the spinach.
  13. Pour vinaigrette over spinach, nuts and toss to coat. Serve alongside sweet potato "steaks".

36 comments on “Crispy Sweet Potato “Steaks” with Spicy Warm Spinach Salad”

    • Thank you, Amanda. I never considered making them as the focus, but the nutritional content of sweet potatoes makes it a perfect contender. I actually froze half for later. I will post soon on how well they served after being frozen. Thanks for stopping by and I appreciate your comment. 🙂

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