1. For the Sweet Potato Puree: Peel and chop the sweet potatoes. Boil or steam them until very tender. Drain any water, then mash them with 1/4 cup cream, 2 tablespoons maple syrup, and salt and pepper to taste until smooth. Set aside.
2. For the Roasted Asparagus: Preheat your oven to 350F (175C). Wash and trim the woody ends off the asparagus. In a bowl, toss the asparagus with 2 tablespoons of oil, 3 minced garlic cloves, and salt and pepper to cover. Spread the asparagus in a single layer on a baking sheet.
3. For the Steak: While the oven preheats, heat a cast iron skillet or other oven-safe pan over medium-high heat. Sear both sides of the steak and all edges for 2 minutes EACH. Reduce heat to low or remove from flame, baste the steak with pan drippings (if any) or a little butter/oil for 2 minutes.
4. Baking: Transfer the pan with the steak to the preheated oven. Bake the steak until its internal temperature reaches 135F-140F (57C-60C) for medium-rare, or to your desired doneness. Roast the asparagus alongside the steak in the same oven until tender-crisp, about 10-15 minutes.
5. Serving: Once everything is cooked, serve the steak, sweet potato puree, and roasted asparagus hot. Enjoy with a cold diet cola!
