Green Bean Purple Sweet Potato Blue Cheese Brûléed Steak Salad

How about something super special, but entirely different as a meal in the new year?

Have you tried purple sweet potatoes (aka “Hawaiian Sweet Potatoes)? SWOON. They are SO delicious.

So, traditional “yams” are sweet potatoes and are definitely one of my favorite things. My taste buds and my tummy adore these garnet gems.

Then, there are white sweet potatoes. Slightly starchier, but still great.

Next, we move into the Japanese Sweet Potato. This could be my favorite – tied with the Purple Sweet Potato. The Japanese variety is almost purple on the outside and white on the inside, with a dry, yet super sweet taste and texture. OMG. This discovery (if you can find it), is a true gift.

Finally, the Purple Sweet Potato. Most popular in Hawaii, you will feel like you’ve died and gone to heaven (or Hawaii). It’s rich, it’s sweet, it’s smooth, its filling, it’s satisfying – it’s the whole ball of wax.

 

Now, let’s bake or roast that little piece of heaven and mix it with steamed green beans, chunky blue cheese dressing, tons of freshly ground black pepper, and a beef filet (the only cut of beef that suits this princess 👸) cooked sous vide and then brûlèed to perfection.

I hope you’re salivating. 

I sure am.

 

WOWZA.
This takes it all to the next level.

 

Enjoy. (It’s okay to drool, as well).

 

Green Bean Purple Sweet Potato Blue Cheese Brûléed Steak Salad 

1 lb. purple sweet potato, baked (or chopped and roasted) until soft
1/2 lb. fresh green beans, cleaned and steamed until tender but still super green
1/3 cup chunky, creamy blue cheese dressing
10 oz. filet mignon, cooked sous vide and then brûlèed with a torch, to perfection
sea salt
lots of fresh ground black pepper

 

Toss together the cooked ube (purple sweet potato), green beans, and blue cheese dressing, while still warm.

Once cooked rare, slice the beef and top the veggies.

Sprinkle with plenty of salt and pepper and serve warm to room temperature.

 

It’s MAGIC!