Sweet potato steaks with sweetcorn salsa (gluten-free; dairy-free; vegan)

Griddled_sweetcorn_slices_with_barbecue_dressing_alongside_sweetcorn_salsa
Steaks, barbecue dressing and salsa. Images: Kathryn Hawkins

Now that there’s a bit of a nip in the air and the daylight hours are limited, I feel the need for some comfort food. Very soon “bewitching” date in the calendar will be upon us, and the colours and flavours of my recipe this week make it a perfect dish to serve up on All Hallows Eve.

Platter_of_sweet_potato_steaks_sprinkled_with_sweetcorn_salsa
Salsa-sprinkled sweet potato steaks. Image: Kathryn Hawkins

There is a little heat in my recipe coming from chilli oil to cook the steaks and sweetcorn; green chilli in the salsa, and some sweet chilli sauce in the dressing. I’m a chilli wimp so the flavours are relatively mild,  you can add more to bump up the intensity if you prefer. I make my own chilli oil by adding Mexican chipotle seasoning to sunflower oil, and brush it over the steaks and sweetcorn just before cooking. Use plain oil if preferred.

Chilli_oil_and_griddle-cooked_sweet_potato_steaks
Home-made chilli oil for brushing over sweet potato steaks. Images: Kathryn Hawkins

The salsa salad is consists of fresh sweetcorn flavoured with green chilli (use red for more heat), some spring onions for sharpness. and for nuttiness, toasted sesame seeds and sesame oil. To finish, I add white balsamic vinegar for a little sweetness. You can experiment with the balance of flavours to suit your taste-buds.


Toasted_sesame_seeds_green_chillies_spring_onions_and_fresh_sweetcorn
Sweetcorn salsa basics. Image: Kathryn Hawkins

On with the recipe. I hope you enjoy it, and have a Happy Hallowe’en 🙂

Serves: 4 to 6

Ingredients

  • 900g medium-sized sweet potatoes, scrubbed
  • Chilli oil
  • Salt and freshly ground black pepper

For the salsa:

  • 4 sweetcorn cobs, hole or quartered
  • 4 spring onions, trimmed and chopped
  • 2 mild green chillies, deseeded and chopped
  • 3 tbsp. toasted sesame seeds
  • 1 tbsp. sesame oil
  • 2 tbsp. white balsamic vinegar

For the dressing:

  • 2 tbsp. tomato ketchup
  • 3 tbsp. sesame oil
  • 4 tbsp. Thai sweet chilli sauce
  • 2 tsp smoked paprika
  • Chilli flakes to sprinkle
  1. Leaving the sweet potatoes unpeeled, cut them into  ½cm thick slices. Bring a large shallow pan of water to a gentle boil and cook the slices for 3-4 minutes in simmering water to soften them but not cook them completely. Drain well, pat dry with kitchen paper and leave them to air dry on a wire rack.

    Sliced_sweet_potato_softening_in_simmering_water_and_drying_on_a_wire_rack
    Preparing sweet potato steaks. Images: Kathryn Hawkins
  2. When ready to cook, heat a large griddle pan until hot. Brush the slices with chilli oil and season on both sides, then cook the slices a few at a time, for 3-4 minutes on each side, pressing them on to the griddle, until lightly charred. Drain, cover and keep warm until you have cooked all the slices.
  3. For the sweetcorn salsa, cook the cobs in boiling unsalted water (salt can toughen the kernels) for 4-5 minutes until tender. Drain well.
  4. Preheat the grill to a hot setting. Arrange the sweetcorn on  the grill rack and brush with chilli oil. Cook under the grill for about 5 minutes, turning frequently, until golden and lightly blistered. Drain well and leave to cool.

    Boiling_and_grilling_sweetcorn_ready_for_salsa
    Sweetcorn preparation. Images: Kathryn Hawkins
  5. Strip the sweetcorn kernels from the cobs using a sharp knife and mix with the remaining salsa ingredients. Cover and chill until required.
    Slicing_off_cooked_sweetcorn_kernels_from_the_cobs
    Stripping kernels from the cobs. Image: Kathryn Hawkins

    To serve, mix all the dressing ingredients together and place in a dipping bowl. Arrange the sweet potato steaks on a warm platter and serve with the salsa salad and the dressing. Sprinkle with chilli flakes if liked.

    Close-up_of_griddled_sweet_potato_steaks_with_sweetcorn_salsa
    Up close on sweet potato steaks. Image: Kathryn Hawkins

2 thoughts on “Sweet potato steaks with sweetcorn salsa (gluten-free; dairy-free; vegan)

  1. Hello Kathryn, WordPress must have caught a cold and sneezed you out of my reader! I also can’t seem to be able to « like » people’s posts. 🤬, pardon my French 😉!
    Thank you for this comforting recipe!

    Liked by 1 person

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