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Honey soy sweet potato steaks recipe
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Impress your guests with savory sweet and sticky vego steaks. Serve with a creamy sour cream sauce and Asian-style salad for a quick and delicious meal.
Ingredients:
  • 4 (180g each) small sweet potatoes, unpeeled
  • 180g packet Recipe Base Honey Soy Chicken
  • 125g cream cheese, at room temperature, chopped
  • 125g (1⁄2 cup) sour cream
  • 2 tsp sriracha chilli sauce
  • Green shallots, thinly sliced diagonally, to serve
  • Red-vein sorrel leaves, to serve
Instructions:
  • Preheat your oven to a toasty 220°C (200°C fan forced) and cover a big baking tray with parchment paper.
  • Cut each sweet potato in half lengthwise and score the cut side in a diamond pattern. Drizzle oil on a prepared tray and place the sweet potatoes, cut-side down, on the tray. Roast for 30 minutes or until slightly softened.
  • Turn the sweet potato over and generously brush with 1 ⁄2 cup recipe base. Roast for 15 minutes, then brush with another 1 ⁄2 cup recipe base and continue roasting until tender and caramelized, about 10 minutes.
  • In a bowl, mix cream cheese, sour cream, and garlic. Add dollops of sriracha on top and gently swirl to combine. Transfer the remaining base mixture to a small microwave-safe bowl. Heat on High in the microwave for 30 seconds or until warmed through.
  • Place the sweet potato on a serving plate and top it with the warmed recipe base, shallot, and sorrel. Serve with sour cream mixture.

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