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Sweet Potato Steaks (Crisp Edges, Creamy Centers, and Surprisingly Satisfying)
Isla Marie

Sweet Potato Steaks

Thick-cut sweet potato slices cooked until crisp on the outside and creamy inside. A hearty, plant-forward main or side that holds its shape and takes seasoning well.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika optional
  • ¼ teaspoon garlic powder optional
  • Fresh herbs or sauce for serving (optional)

Equipment

  • Large pot
  • Skillet or grill pan
  • Knife
  • Cutting board
  • Measuring spoons

Method
 

Step 1. Slice the Sweet Potatoes
  1. Scrub sweet potatoes and slice lengthwise into ¾–1-inch-thick steaks.
Step 2. Parboil for Tenderness
  1. Place slices in a pot of salted water. Bring to a gentle boil and cook for 6–8 minutes until just fork-tender. Drain and let steam-dry briefly.
Step 3. Season the Steaks
  1. Drizzle sweet potato slices with olive oil and season evenly with salt, pepper, and optional spices.
Step 4. Heat the Pan
  1. Heat a skillet or grill pan over medium-high heat with a thin layer of oil.
Step 5. Sear the Steaks
  1. Cook sweet potato steaks in batches for 3–4 minutes per side until golden and crisp at the edges.
Step 6. Rest and Serve
  1. Remove from heat and let rest for 1–2 minutes. Finish with herbs or sauce if desired.

Video

Notes

  • Do not overboil or the steaks may fall apart.
  • Cut slices evenly for consistent cooking.
  • Avoid crowding the pan to ensure proper browning.
  • Reheat in a skillet or oven to restore crisp edges.