Indulge in this irresistible loaded sweet potato, a vibrant dish packed with flavour and nutrients! The sweet potato, rich in vitamins, is perfectly complemented by tender chipotle steak, a creamy yoghurt dressing, and a zesty chimichurri. A truly delicious and satisfying meal!
medium
such as sirloin or ribeye
juice only
Preheat your oven to 2000C (1800C fan/Gas Mark 6). Pierce the sweet potato several times with a fork, then bake directly on the oven rack for 45-60 minutes, or until very tender when squeezed.
While the sweet potato bakes, season the steak generously with salt and black pepper. Heat extra virgin olive oil in a frying pan over high heat. Sear the steak for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness. Remove from the pan and let it rest for 5 minutes before slicing against the grain.
In a small bowl, combine the Greek yoghurt, chipotle in adobo sauce, and the juice of half a lime. Season with a pinch of salt and black pepper, then mix well.
Once the sweet potato is cooked, carefully slice it lengthwise down the middle, being careful not to cut all the way through. Fluff the inside flesh with a fork.
Spoon the chipotle yoghurt dressing generously into the sweet potato. Arrange the sliced steak over the dressing. Top with pico de gallo and a drizzle of chimichurri.
For an extra smoky flavour, grill the sweet potato instead of baking it.
If you don't have chimichurri, a fresh salsa verde or even just chopped fresh coriander and lime juice would be a great substitute.
To save time, you can cook the sweet potato in the microwave for 5-10 minutes until tender, then finish it in the oven for a crispy skin.