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Preheat your oven to 400°F. Wash the sweet potato thoroughly and poke it several times with a fork to allow steam to escape during cooking.

Microwave the sweet potato for 5 minutes to begin softening it. This will significantly reduce the baking time.

Transfer the partially cooked sweet potato to a baking sheet and bake in the preheated oven for 15-20 minutes, or until fork-tender. While the sweet potato bakes, proceed with preparing the steak.

Cut the 16 ounces of sirloin steak into bite-sized pieces, approximately 1-inch cubes. In a medium bowl, toss the steak bites with 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of garlic powder. Mix well to ensure all steak pieces are evenly coated.

Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned steak bites in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until a nice brown crust forms. You may need to cook the steak in batches to avoid steaming.

Reduce the heat to medium. Add 1 tablespoon of butter and 2 tablespoons of minced garlic to the pan with the steak. Continue cooking for another 1-2 minutes, stirring constantly to coat the steak bites in the fragrant garlic butter. Be careful not to burn the garlic.

Once the sweet potato is tender, carefully remove it from the oven. Slice the sweet potato open lengthwise down the middle, being careful not to cut all the way through.

Fluff the inside of the sweet potato with a fork, then generously load the crispy garlic butter steak bites over the sweet potato. Garnish with 1 tablespoon of fresh chopped parsley before serving immediately.


Preheat your oven to 400°F. Wash the sweet potato thoroughly and poke it several times with a fork to allow steam to escape during cooking.

Microwave the sweet potato for 5 minutes to begin softening it. This will significantly reduce the baking time.

Transfer the partially cooked sweet potato to a baking sheet and bake in the preheated oven for 15-20 minutes, or until fork-tender. While the sweet potato bakes, proceed with preparing the steak.

Cut the 16 ounces of sirloin steak into bite-sized pieces, approximately 1-inch cubes. In a medium bowl, toss the steak bites with 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of garlic powder. Mix well to ensure all steak pieces are evenly coated.

Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned steak bites in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side until a nice brown crust forms. You may need to cook the steak in batches to avoid steaming.

Reduce the heat to medium. Add 1 tablespoon of butter and 2 tablespoons of minced garlic to the pan with the steak. Continue cooking for another 1-2 minutes, stirring constantly to coat the steak bites in the fragrant garlic butter. Be careful not to burn the garlic.

Once the sweet potato is tender, carefully remove it from the oven. Slice the sweet potato open lengthwise down the middle, being careful not to cut all the way through.

Fluff the inside of the sweet potato with a fork, then generously load the crispy garlic butter steak bites over the sweet potato. Garnish with 1 tablespoon of fresh chopped parsley before serving immediately.
