2 medium sweet potatoes (about 1 pound total)
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
3 ounces deli-sliced roasted red bell peppers, drained (about 1/3 cup)
4 ounces cooked sirloin or skirt steak, thinly sliced
1/3 cup arugula or watercress [optional]
Hot sauce, for serving [optional]
- Preheat the oven to 450 degrees F.
- Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
- Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.
You can make the toasts in advance and refrigerate them in an airtight container up to 4 days, Reheat in a toaster until warmed through.or you can make a mashed sweet potatoes reheat as well, get creative in the kitchen.
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