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Sweet Potato Steaks

Sweet Potato Steaks

with Crispy Kale, Hazelnut Crumbs, and Feta

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.

Tree Nuts

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

Total Time35 minutes
Prep Time


serving amount

4 unit

Sweet Potatoes

1 teaspoon

Harissa Powder

1 unit


1 ounce

Golden Raisins

4 tablespoon

Sherry Vinegar

8 ounce


1 ounce


(Contains Tree Nuts)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ ounce


½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

3 tablespoon

Olive Oil

1 teaspoon





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.


Baking Sheet
Small Bowl
Large Bowl


Roast Sweet Potatoes

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.

Marinate Shallot and Raisins

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.

Make Kale Crisps

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.

Toast Nuts and Panko

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.

Prep Garnishes

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.

Plate and Serve

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.