High-Protein Sweet Potato Steak bites

These High-Protein Sweet Potato Steak Tarts are an incredible, nutrient-dense twist on savory tarts!

Instead of traditional flour or eggs, the dough comes together using mashed sweet potato, rich butter, shredded mozzarella, and cornstarch. Pressed into mini tart shells using the bottom of a glass and baked until golden, they create the perfect sturdy base for juicy, pan-seared steak bites, roasted veggies, creamy avocado, and a refreshing cucumber-herb yogurt sauce.

Prep time, Cook time, Servings

• Prep time: 15 minutes

• Cook time: 25 minutes

• Yield: 4 tarts (2 servings)

Ingredients

For the Sweet Potato Tart Shells

• 1 medium sweet potato, baked, peeled, and mashed

• 1 tbsp butter, softened or melted

• ½ cup shredded mozzarella cheese

• ½ cup cornstarch (or tapioca starch)

• Salt and black pepper, to taste

For the Steak & Roasted Veggies

• ½ lb (225g) sirloin or flank steak, cut into bite-sized cubes

• 1 cup cherry tomatoes

• ½ red onion, sliced

• 1 tbsp olive oil (for cooking)

• Salt, black pepper, and garlic powder, to taste

For the Creamy Cucumber Herb Sauce

• 1 small cucumber, grated or roughly chopped

• ½ cup plain Greek yogurt

• Handful fresh herbs (dill, parsley, or cilantro)

• 1 clove fresh garlic (or ¼ tsp garlic powder)

• 1 tbsp fresh lime juice

• Pinch of salt and black pepper

For Topping & Garnish

• ½ avocado, sliced

• Fresh cilantro or dill

Step-by-Step Instructions

1. Make the Sweet Potato Dough 🍠

In a bowl, combine the mashed sweet potato, 1 tbsp butter, shredded mozzarella cheese, cornstarch, salt, and black pepper. Knead with your hands until a smooth, workable dough forms.

2. Form & Bake the Tart Shells 🥧

Preheat your oven to 390°F (200°C) and line a baking tray with parchment paper. Divide the dough into 4 equal balls and place them on the tray. Lightly grease the bottom of a glass, then press down firmly into the center of each ball to create mini tart wells with raised edges. Bake for 15–20 minutes until firm and golden.

3. Blend the Creamy Cucumber Sauce 🥒

In a small blender or food processor, combine the small cucumber, Greek yogurt, fresh herbs, garlic, lime juice, salt, and black pepper. Blend until creamy and smooth.

4. Sear the Steak & Roast Veggies 🥩

Heat 1 tbsp olive oil in a skillet over medium-high heat. Season the steak cubes, cherry tomatoes, and sliced red onion with salt, pepper, and garlic powder. Cook in the skillet until the steak is nicely browned and tender and the veggies are softened.

5. Assemble & Serve ✨

Fill each baked sweet potato tart shell with a portion of seared steak bites, warm roasted tomatoes, and onions. Top with fresh avocado slices, drizzle generously with the creamy cucumber herb sauce, and garnish with fresh herbs. Serve warm!

📊 Estimated Macros (Per Serving - 2 Tarts)