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Sweet potato steak
with yoghurt-pomegranate topping

very easy

APPROX. 25 Minutes

Enough For

4 persons


frying pan

Nutritional Value

1436 kJ / 342 kcal (Per person)


  • Carbohydrates 57 g
  • Sugar 27 g
  • Fat 9 g
  • Protein 9 g


  • lactose
  • mustard


  • 800 g sweet potatoes Wash well, peel or leave if you like the peel left on, cut lengthwise into 1 cm/ 1/2 inch thick slices
  • 2 tbsp olive oil
  • 3 sprigs thyme, fresh Mix the olive oil and thyme Wash, shake dry, pluck the leaves from the stalks and chop coarsely
  • 2 Pomegranates Cut in half crosswise, hold the cut face over a bowl and, using a soup spoon, hit the peel so that the arils are freed. Remove the white ribs and discard

Yoghurt sauce

  • 400 g natural greek yoghurt
  • 1 lime Wash well, grate the peel finely and press out the juice
  • 1 tbsp dijon mustard
  • 1 tbsp tomato purée
  • 1 tbsp Agave syrup
  • 2 knife tips sweet smoked paprika
  • 2 pinches chili flakes
  • Sea salt and black pepper Freshly ground


Yoghurt sauce

1. Mix together all ingredients in a bowl, season to taste with salt and pepper, then chill.


1. On the grill or in the frying pan on medium heat cook the sweet potatoes slices whilst turning from time to time for approx. 20 minutes until soft.

2. From time to time brush the sweet potatoes with the mixture. Season with salt and pepper.


Arrange the sweet potato slices on plates, put a spoonful of sauce on each slice and sprinkle with the pomegranate arils. Serve with a green salad.

Hint The sweet potato slices can be pre-cooked and heated up in the oven at 100°C / 212°F when needed.


Kuhn Rikon