Sweet potato toast with steak, roasted peppers, and arugula

Ingredients:

• 2 medium sweet potatoes (about 0.5 kg total)
• 1 tbsp olive oil + extra for drizzling
• 100 g thinly sliced fried sweet peppers, without liquid (about 1/3 cup)
• 110 g cooked sirloin or skirt steak, thinly sliced
• 1/3 cup arugula or watercress
• Hot sauce, for serving

Preparation:

1. Preheat oven to 230°C.
2. Trim the four long sides of each sweet potato so they are square and lay flat on the cutting board. Slice the sweet potatoes lengthwise into 1-cm-thick slices, approximately 12 x 5 cm (you should get about 3 slices from each potato).
3. In a medium bowl, gently toss the sweet potato slices with olive oil and a pinch of salt to coat them evenly. Place them on a baking sheet and bake, turning halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Transfer the sweet potato slices to 2 plates. You can bake the toast ahead of time and freeze it in an airtight container for up to 4 days. Reheat in a toaster before serving..
4. Arrange the roasted peppers on the toast and top with the steak slices. In a small bowl, toss the arugula with a little olive oil and hot sauce, then place on the steak. Season with salt and pepper to taste. Serve immediately.