Crispy Accordion Sweet Potatoes with Garlic Butter Steak Tips, FAQ & printable recipe

Tips for success

For the crispest sweet potatoes, make sure they are completely dry before brushing with oil. Any moisture will steam the potatoes instead of crisping them.

Also, don't skip the resting time for the steak—it allows the juices to redistribute, so each bite is moist and tender. If you prefer a more well-done steak, cook to 160°F (71°C) but know that it may be less juicy.

When cutting the accordion slits, use a sharp knife and let the chopsticks do the work. Apply even pressure and avoid sawing, which can tear the potato.

To make the dish even more festive, use a mix of orange and purple sweet potatoes. The purple variety adds a striking color contrast and a slightly earthier flavor.

Variations

• Spicy Honey Glaze: After roasting, drizzle the sweet potatoes with a mixture of honey, sriracha, and a pinch of cayenne. Toss with the steak and butter for a sweet-heat kick that balances the savory richness.
• Herb Crusted Steak: Before searing, coat the steak cubes in a mixture of minced rosemary, oregano, and garlic powder. The herbs create a fragrant crust that pairs beautifully with the sweet potatoes.
• Balsamic Glazed: Add 2 tablespoons of balsamic vinegar to the butter sauce along with a teaspoon of brown sugar. The glaze caramelizes on the steak and potatoes, adding a tangy depth.
• Cheesy Bacon: Crumble cooked bacon over the finished dish and swap the parmesan for sharp cheddar. The smoky, salty bacon and melted cheddar take this comfort food to the next level.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.

Freezer

Not recommended for freezing; the potatoes lose texture and the steak becomes dry.

Reheat

Reheat in a skillet over medium heat with a splash of butter or oil until warmed through. Avoid microwave to prevent sogginess.

Refrigerate leftovers in an airtight container for up to 3 days. The sweet potatoes will lose some crispness but will still be delicious. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore some crunch. The steak can be reheated gently in a skillet with a little butter to avoid drying out.

You can prepare the sweet potatoes up to the point of roasting a day ahead. Slice them and store in a bowl of cold water in the refrigerator. When ready to cook, pat dry, brush with oil, and roast. The garlic butter can be made ahead and stored in the refrigerator for up to 3 days; reheat gently before using.

Serving ideas

Serve this dish straight from the skillet for a rustic, family-style presentation. The butter will pool at the bottom, perfect for sopping up with crusty bread.

A simple green salad with a lemon vinaigrette balances the richness, and a glass of full-bodied red wine, like a Cabernet Sauvignon, complements the beef and garlic.

For a complete steakhouse experience, add a side of roasted asparagus or a creamy spinach dish. The sweet potatoes are substantial enough to stand alone, but they also pair well with a light coleslaw.

Garnish with extra fresh thyme leaves and a crack of black pepper just before serving. This dish is best enjoyed immediately, while the potatoes are still crisp and the butter is warm.

Frequently asked questions

Recipe card

Crispy Accordion Sweet Potatoes with Garlic Butter Steak

Prep 20 minCook 32 minRest 3 minTotal 55 minServes 4

Ingredients

• 2 large sweet potatoes (about 1 lb each)
• 2 tbsp olive oil
• 1/2 cup grated parmesan cheese
• 1 1/2 lb sirloin steak, cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 sprigs fresh thyme

Instructions

1. Heat the oven to 410°F (210°C). Line a baking sheet with parchment paper. Place one sweet potato between two chopsticks on a cutting board. Make straight cuts across the potato, about 1/4 inch apart, stopping when the knife hits the chopsticks. Flip the potato and make diagonal cuts at a 45-degree angle, again stopping at the chopsticks. Repeat with the second potato. Gently stretch the potatoes to open the accordion slits.
2. Brush the potatoes all over with olive oil, getting into the slits. Sprinkle with half of the grated parmesan, pressing it gently into the cuts. Place the potatoes on the prepared baking sheet. Roast for 30 minutes, until the edges are deeply caramelized and blistered. Remove from the oven and set aside.
3. While the potatoes roast, pat the steak cubes dry with paper towels. Season generously with salt and pepper. Heat a large cast iron skillet over high heat until smoking. Add the steak cubes in a single layer, working in batches if needed. Sear for 2 minutes, without moving, until a deep brown crust forms. Turn the cubes and sear on the other side for 1 to 2 minutes, until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for 3 minutes before slicing.
4. Reduce the heat to medium-low. Add the butter, minced garlic, and fresh thyme to the skillet. Stir constantly for 1 to 2 minutes, until the butter is foaming and the garlic is fragrant but not browned. The garlic should be soft and golden.
5. Add the roasted accordion sweet potatoes to the skillet with the steak and garlic butter. Gently toss everything together, spooning the butter over the potatoes and steak. Cook for 1 to 2 minutes, until the potatoes are coated and heated through. Remove from the heat and let the steak rest for at least 3 minutes before serving.
6. Sprinkle the remaining parmesan over the skillet. Spoon the garlic butter from the pan over the top. Serve hot, with extra parmesan on the side if desired.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.