Sunday, February 14, 2016

Sweet Potato Steaks

This year Valentine's Day brings on a challenge. Lenten observances prevents me from working with chocolate. I pass on dessert and concentrate on mains. Pork tenderloin marinated in lemon and ancho chiles roasts in a roasted tomato sauce. Cauliflower florets brown on a baking sheet. Alongside are thick slices of sweet potato. Both vegetables, liberally brushed with olive oil, roast till golden brown. I blend arugula and cilantro into pesto and drizzle over the slices. Dinner couldn't be easier. This oven cooked meal leaves much time for romance!

Makes 10-12 slices

1 large Sweet Potato 
1/2 cup Ricotta 
1/2 cup Arugula 
1/2 cup Cilantro 
1 Green Chile
1/2 teaspoon Kosher Salt 
Freshly ground Black Pepper
1/4 cup Olive oil plus more for brushing slices

Heat oven to 375F.

Slice sweet potato on the bias into 1/2 inch thick discs. Place sweet potato on a oiled baking sheet or a baking sheet lined with Silpat.

Brush slices with a little olive oil. Turn them over and brush with oil again.

Roast sweet potato uncovered for 25 minutes or till done. Pierce slices with the tip of a knife to test. Keep slices warm till you are ready to serve.

Make pesto while slices roast. 

Place arugula and cilantro in a blender. 

Chop green chile and add to greens along with the olive oil.

Season with salt and pepper.

Blend for a few minutes till you have a thick purée.

Whisk ricotta till smooth. Season with salt.

Just before serving, top warm sweet potato slices with a teaspoon of ricotta. Season with salt and pepper. Dot ricotta with a dollop of pesto and the steaks are ready to eat. Save remaining pesto for another use.

Dinner does have something sweet, albeit with a twist. The thick slices look and taste delectable, sharp and sweet in one bite. They pair well with the tenderloin and cauliflower. A convenient all-in-the oven dinner, full of sugar and spice....the stuff romance is made off!