Baked Sweet Potatoes Steak House Style Food

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.

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.

STEAK WITH BEER SAUCE AND SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Toss the sweet potatoes, red onion, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet; arrange the onion cut-side down. Roast, flipping halfway through, until the sweet potatoes are tender and the onion is browned and crisp, 25 to 30 minutes.
• Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the steaks and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a plate and tent with foil; let rest.
• Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return the skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1 to 2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with 1/4 teaspoon salt. Remove from the heat and stir in the butter until melted.
• Peel and slice the roasted onion. Top the steaks with the pan sauce. Serve with the roasted vegetables. Sprinkle with the parsley.

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.

STEAKHOUSE POTATOES ROMANOFF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

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.

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!

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.

SWEET POTATO STEAK FRIES

Steps:

• Preheat the oven to 450 degrees F and line a rimmed sheet pan with foil. Cut the ends off the potatoes, then cut the potatoes in half lengthwise. Cut into thick wedges, keeping all of the fries evenly sized. Spread the fries on the lined sheet pan and drizzle with a few tablespoons of olive oil, a big pinch of kosher salt and lots of freshly ground pepper. Sprinkle to taste with paprika and garlic powder and toss everything to evenly coat. Roast until brown and crispy on the bottoms, 10 to 15 minutes.
• Flip all the fries, and return them to the oven to roast until they are brown and crispy, another 10 to 15 minutes. Allow to cool slightly before serving

STEAKHOUSE MASHED SWEET POTATOES

Steps:

• Combine sweet potatoes, milk, brown sugar, vanilla and nutmeg in a large saucepan.
• Bring to a slow boil, reduce, cover and cook over low heat stirring the sugar & milk mixture onto the potatoes.
• Cook for approximately 30-45 minutes.
• Remove from heat, mash in a large bowl combining the sugar, milk vanilla mixture into the potatoes.
• For more buttery potatoes, add ½ teaspoon of butter while mashing.
• Shake ground nutmeg over potatoes to taste.
• If you want a slightly browned version, place potatoes in Pyrex pan and bake for 10 minutes at 350°F for a crispy outer layer.