Elk and Roasted Sweet Potatoes

Elk and Baked Sweet Potatoes

If you like sweet potatoes, you’ll LOVE these roasted sweet potatoes with sage butter. They are very easy to make and a perfect side dish to accompany elk, venison or antelope steaks. Be sure to drizzle a little sage butter on top of your sliced steak when serving together!


  • 3 or 4 – 4″ inch elk backstrap steaks (venison can be substituted)
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • Cracked black pepper (as much as you want)
  • 3-4 Sweet Potatoes
  • 6 tablespoons butter
  • 1/4 cup fresh sage leaves (chopped)
  • Fresh chives
  • Sour cream (optional)

Sage Butter

Melt 5 tablespoons of butter in a small skillet over low-medium heat. Add chopped fresh sage and cook until leaves become slightly crispy. Be careful not to burn butter. Remove from heat.

Roasted Sweet Potatoes

Heat oven to 425 degrees. Take a whole sweet potato and pierce it with a fork a few times. Microwave for 6-7 minutes (depending on how big your sweet potato is). Once the potato has been cooked in the microwave cut the potato in half. Then, without cutting all the way through on the ends you cut each half into squares. Spoon some of the sage butter over the potatoes. (Reserve some for your elk.) Season with salt and pepper. Bake the sweet potatoes for 15-20 minutes in the oven.

Seared Elk

Mix all garlic powder, kosher salt and black pepper together and rub on all sides of elk steaks. Be sure that your elk steaks are room temperature before cooking. Melt remaining butter in a cast iron skillet over high heat. Add elk to the HOT skillet and brown on all sides until you get a rich dark coloring. Remove from skillet and let rest covered loosely with foil for 10 minutes. Slice against the grain when serving and top with remaining sage butter! ~Enjoy!

Elk and Baked Sweet Potatoes

Add 1/4 cup chopped fresh Sage leaves to 4 tablespoons butter. Cook on low until sage leaves begin to brown. Remove from heat.

Elk and Baked Sweet Potatoes

Puncture sweet potatoes with a fork and microwave for 6-7 minutes each until soft. Cut in half, score with a knife and spoon sage butter over the halves. Bake at 425 degrees for 15-20 minutes.

Rub Elk steaks with fresh ground pepper, kosher salt and garlic powder. Cook in HOT cast iron skillet on all sides. Let rest for 10 minutes and serve.

Elk and Baked Sweet Potatoes

Serve Elk steaks with Sage Butter and Sage Butter Roasted Sweet Potatoes.

elk backstrap

Andy’s getting busy on cleaning up the Elk Meat so I can cook all of these amazing meals! And YES, we process our own.


  • Reply December 9, 2014

    Amy Gorgue

    We have been enjoying your site for a few months now and we LOVE all of the recipes that we have tried! My husband has been bringing home deer, elk and an occasional javelina for several years now and I was so afraid to mess it up cooking it! Your recipes are so easy to follow and adapt and have given me the courage to jump in! We fixed the Elk and Roasted Sweet Potatoes to celebrate our bull elk hunt success. It was awesome and a great way to enjoy after the husband spent the entire day processing and I worked through the 2 weeks worth of hunting laundry!
    Do you have a recipe for making sausage? I see you have quite a few yummy recipes using elk sausage and I would love to hear how you prepare it.

    • Reply December 13, 2014


      Amy – that’s funny about the laundry. I know when we were out for our 17 days it took me just as long to catch up! I will post a few of my sausage recipes and see what you think. I really appreciate the comments and feedback. They truly make my day! Have a wonderful weekend! Kristy

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