Baked Sweet Potatoes Steak House Style Recipes

OUTBACK STEAKHOUSE SWEET POTATO

Steps:

• Preheat the oven to 375 degrees. Wash the sweet potato and wrap it with foil. Place on a baking sheet lined with parchment paper. Bake potato for approximately 1 hour, or until you can easily pierce the potato with a fork.
• While the potato is baking use a mixer to mix together the butter and honey until the texture is uniform. To serve remove the foil and split the potato open with a knife. Top with the brown sugar, cinnamon, and finally a scoop of the honey butter. Store leftover honey butter in the refrigerator.
• Serve each potato with 2 tablespoons of the honey butter.

STEAK WITH SWEET POTATO HASH

Steps:

• Preheat the oven to 400 degrees F. Put the sweet potatoes in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until fork-tender, 10 minutes. Combine the sugar and 1 teaspoon each paprika and salt; rub on the steak. Let sit 5 minutes.
• Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the steak and sear until browned, about 3 minutes per side. Transfer the skillet to the oven; cook 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes before slicing. Return the skillet to medium-high heat. Add the jalapeno brine and scrape up any browned bits. Stir in the butter; set aside.
• Meanwhile, heat a separate large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil, the sweet potatoes, bell pepper, the remaining 1 teaspoon smoked paprika and 1/2 teaspoon salt. Cook, stirring, until the sweet potatoes are browned, about 5 minutes. Add the jalapenos, scallions and parsley and cook 2 more minutes. Serve with the steak and reserved pan sauce.

BAKED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
• Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until soft.

BAKED SWEET POTATOES WITH STEAK FAJITA FILLING

Steps:

• Heat oven to 220C/200C fan/gas 7. Wash the sweet potatoes, prick them with a fork all over, then rub with a little olive oil and season generously. Wrap each potato in tin foil and bake on a baking tray for 45-55 mins until soft.
• To make the marinade, put the lime juice, chilli powder, garlic powder, cumin, 1 tbsp olive oil and a generous pinch of seasoning in a bowl. Mix everything together, then pour half the marinade into a second bowl. Add the steak to one of the bowls and mix well. Add the onions and peppers to the other bowl and mix to ensure everything is evenly coated. Cover both bowls in cling film and chill in the fridge until needed.
• When the sweet potatoes have about 20 mins left to cook, heat the remaining 1 tbsp olive oil in a large frying pan over a medium heat. Add the onion and pepper mixture, cook for 12-15 mins, stirring often, until they go soft and start to glisten and brown, then tip onto a plate. Wipe the pan clean with some kitchen paper, add the steak and cook for 3-5 mins, stirring often. Add the onions and peppers back to the pan for a few mins before serving, then remove from the heat and stir through most of the coriander.
• Mash the avocado in a bowl with a fork. Add a good pinch of salt and the rest of the coriander.
• To serve, halve each sweet potato lengthways, mash the insides with a fork, then top with a spoonful of the steak fajita mixture and a dollop of mashed avocado. Enjoy!

STEAKHOUSE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat. , With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.

OUTBACK STEAKHOUSE SWEET POTATO COPYCAT

Steps:

• Rub outside of potato with shortening and sprinkle with kosher salt. Bake the potato at 350°F for 45 to 60 minutes (until soft).
• Split the potato. Whip together butter and honey and put inside. Sprinkle with cinnamon and serve.

BAKED SWEET POTATOES

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil, then set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on top of the prepared rack, keeping space between potatoes to allow heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 1 hour. Turn the oven off and let the potatoes rest inside for 30 minutes more. Remove from the oven and cut each potato in half lengthwise. Season with salt and pepper and top with butter if using.

STEAKHOUSE BAKED SWEET POTATOES (+VIDEO)

Steps:

• Preheat the oven to 400°F. Scrub the potatoes well under cold water, pat them dry with a paper towel as best you can.
• Place the potatoes on a baking sheet, pierce the potatoes all over with a fork, just to pierce the skin.
• Brush with olive oil.
• Bake for 1 hour to 1 hour and 15 minutes. Potatoes are done when a knife or fork will slide all the way through with no resistance. The potatoes will darken in color and some of the sugars may run out, this is normal. Let the potatoes cool for 10 minutes.
• While the potatoes cool, make the butter. In a medium-sized bowl whip the butter with the brown sugar, cinnamon, vanilla, and salt until smooth, light, and fluffy.
• Slice the potatoes, fluff with a fork, and add the whipped butter, serve and enjoy!