This is, hands down, my new favorite way to cook sweet potatoes. And we eat a lot of sweet potatoes at our house. READ: A LOT. I think this says quite a bit about this cooking method. When sliced thick and slow-roasted in a hot hot oven, your sweet potatoes will get extra caramelized all over and become perfectly tender sweet inside. TO.DIE.FOR.
Kind of like a savory dessert if you will.
^^ just look at that caramelization! Drool.
Disclaimer: I didn’t come up with this cooking method all on my own. I had some help from Smitten Kitchen. One night I was browsing the internets, as I do, searching for new and creative ways to utilize my most favorite root vegetable. This recipe got my attention specifically because of the words “laziness” and “steak.” So I tried it, and yep, they were perfect. I am making sweet potatoes this way at least once a week at this point.
And guys. There are just soooo many good ideas for how you can dress these babies up.
I decided to go the avocado and black bean route, because, naturally, these are more ingredients that I love truly and deeply.
And they came out so cute! And striking. And satisfying and yummy and all the things. If you’re serving a crowd, I recommend you double this recipe and plate ’em up on a pretty platter.
The fact that I made two additional components for this dish might sound ambitious. Do not be fooled. I did it because the sweet potatoes are so freaking easy to cook this way (hello: you don’t have to peel ’em!), and I thought it was only right.
Black Bean Salad
I kept “taste-testing” this salad as it was sitting out, marinating and doing its thing. That’s the perk of being the cook, right? You get to eat things by the spoonful before serving them up. Right? Right?!
Creamy Avocado Sauce
This sauce is delish and it tastes like a mix between guac (<3) and tomatilla salsa (<33). It’s definitely closer to a guac but whatever it is, it’s tasty and it’s another part of this dish I found myself
eating TASTING by the spoonful while I was cooking…
Also, BONUS #2, this sauce keeps in the fridge for much longer than your typical guac. I think it’s probably because the lime juice is really well blended into the avocados. Oh, and also, you’ll want to put a layer of plastic wrap along the edge of the sauce to prevent oxidation.
Try these sweet potato “steaks” out if you’re looking for something a bit different to jazz up your Tuesday night. You will not be disappointed!
Happy cooking and happy eating!