Sweet Potato Steaks

Name: Sweet Potato Steaks with Crispy Kale, Hazelnut Crumbs, and Feta
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 4 unit Sweet Potatoes; 1 teaspoon Harissa Powder; 1 unit Shallot; 1 ounce Golden Raisins; 4 tablespoon Sherry Vinegar; 8 ounce Kale; 1 ounce Hazelnuts; ¼ cup Panko Breadcrumbs; ¼ ounce Mint; ½ cup Feta Cheese; 3 tablespoon Olive Oil; 1 teaspoon Sugar; Salt; Pepper

with Crispy Kale, Hazelnut Crumbs, and Feta

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A nice, fat steak doesn’t have to mean a piece of meat. In this recipe, sweet potatoes are cut into thick planks, oven-roasted, and allowed to shine in all their brilliant orange glory. They’re served atop crispy kale, garnished with vinegar-marinated shallots and raisins, and given a sprinkling of feta and toasted hazelnut crumbs. Altogether, it’s a symphony of textures and flavors that is deeply satisfying without being overly heavy.

Tags:

Spicy

Allergens:

Tree Nuts

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 unit

Sweet Potatoes

1 teaspoon

Harissa Powder

1 unit

Shallot

1 ounce

Golden Raisins

4 tablespoon

Sherry Vinegar

8 ounce

Kale

1 ounce

Hazelnuts

(Contains: Tree Nuts)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

¼ ounce

Mint

½ cup

Feta Cheese

(Contains: Milk)

Not included in your delivery

3 tablespoon

Olive Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3431 kJ

Calories820 kcal

Fat37 g

Saturated Fat7 g

Carbohydrate110 g

Sugar31 g

Dietary Fiber19 g

Protein20 g

Cholesterol15 mg

Sodium620 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small Bowl

•Large Bowl

•Pan

Instructions

PDF

Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes lengthwise into ½-inch-thick planks. Toss on a baking sheet with a drizzle of olive oil, harissa powder, and a pinch of salt and pepper. Roast in oven until browned and tender, about 30 minutes, flipping halfway through.

Peel shallot, then slice into rounds. Separate into rings and place in a small bowl along with raisins, 3 TBSP vinegar (we sent more), and 1 tsp sugar. Season with salt and pepper.

Remove and discard any tough stems or ribs from kale. Place in a large bowl, then toss in 2 TBSP olive oil and remaining sherry vinegar. Season generously with salt and pepper. Massage kale with hands until slightly wilted. Spread out in an even layer on another baking sheet. Bake in oven until crisp at edges, 16-18 minutes.

Heat a small pan over medium heat. Add hazelnuts and toast, stirring frequently, until deep golden and fragrant, about 5 minutes. Remove from pan and set aside. Add panko and a drizzle of olive oil to same pan over medium heat. Toast, stirring frequently, until golden brown, 2-3 minutes. Remove from heat.

Roughly chop hazelnuts and stir into panko in pan. Season with salt. Pick mint leaves from stems; discard stems. Stack leaves, then slice into thin ribbons.

Divide kale between plates. Top with sweet potatoes. Sprinkle with feta, panko mixture, mint, shallot and raisin mixture (to taste—you may not use all), a drizzle of olive oil, and as much of the marinating liquid as you like.