Preheat oven to 425°F. Line a baking sheet with parchment paper.

Cut sweet potatoes in half lengthwise. Rub the cut sides with olive oil, salt, and pepper. Place cut-side down on the prepared baking sheet.

Roast for 30 minutes until the cut sides are golden and caramelized.

While potatoes roast, trim the woody ends off the asparagus and finely dice the garlic cloves.

Heat a medium skillet over medium-high heat with a splash of olive oil. Once hot, add the asparagus and season with salt and pepper. Cook for 6-8 minutes, stirring often, until charred in spots but still tender. Remove from the pan and set aside.

Pat the steak tips completely dry with paper towels. Season generously with salt and pepper on all sides.

Add another splash of olive oil to the same skillet. Once hot, add the steak tips in a single layer (do not crowd). Sear for 2 minutes per side without moving them. Remove from heat.

Immediately add the butter and garlic to the pan. Stir constantly for about 2 minutes, spooning the garlic butter over the steak tips. Be careful not to let the garlic burn.

Assemble by placing 2 roasted sweet potato halves on each plate. Gently mash the tops slightly to create a well. Pile the garlic butter steak tips on top and serve the charred asparagus on the side. Optional: finish with a splash of hot sauce.