Ingredients

• 1 gigantic sweet potato – to cut 2 x “steaks” 1.8 cm thick, 17 cm long, 7 cm wide (0.7 x 6.5 x 2.75″) – Note 1
• 2 – 3 tsp olive oil

Spice mix:

• 1 1/2 tsp smoked paprika (sub ordinary)
• 1/2 tsp onion powder (or more garlic powder)
• 1/2 tsp garlic powder (or more onion powder)
• 1/4 tsp cumin powder
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Whipped tahini yogurt sauce:

• 1 cup plain yogurt (250g)
• 2 1/2 tbsp tahini (Note 2)
• 1 1/2 tbsp lemon juice
• 1 garlic clove , finely grated
• 1/2 tsp cooking/kosher salt

Topping:

• 2 tbsp extra virgin olive oil
• 3 garlic cloves , finely minced
• 1 1/2 tbsp eschallot (US: shallot), finely chopped (Note 3)
• 1 tbsp red cayenne pepper , deseeded, finely chopped (not spicy, Note 4)
• 1 tbsp green cayenne pepper , deseeded, finely chopped (not spicy, Note 4)
• 1 tbsp white sesame seeds

Instructions

• Preheat oven to 200°C/400°F (180°C fan-forced). Line a tray with parchment/baking paper.
• Bake sweet potato – Rub sweet potato steaks with oil, then sprinkle each side evenly with spice mix (don’t rub, it smears). Bake 45 – 50 minutes until potato is soft. Don’t flip.
• Tahini yogurt sauce – Whisk ingredients in a medium heat-proof bowl until mostly combined. Microwave for 20 seconds on high. Whisk again – it will be like softly whipped cream! Use warm or at room temp.
• Toast pine nuts in a small pan (no oil) preheated over medium heat. Once lightly golden, remove into a bowl.
• Topping – In the same pan, heat oil (still on medium). Add all Topping ingredients and cook, stirring, until the garlic is golden. Transfer into a bowl immediately.
• Assemble – Smear most of the yogurt sauce on plate (save some for drizzling). Put sweet potato on top. Sprinkle with Topping, drizzle with yogurt sauce, then sprinkle with pine nuts, coriander and sumac. EAT with crunchy toasted flatbread!