Peel and chop the white sweet potato into small cubes. Bring a pot of filtered water to a boil, then add the sweet potato and cook for 10-12 minutes, or until fork-tender. Drain and blend with unsweetened coconut yogurt, nutritional yeast, and garlic powder until smooth.

Thinly slice the skirt steak against the grain and season with sea salt and black pepper. In a cast-iron skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the sliced onions and bell peppers, sautéing for about 5 minutes until golden brown.

In the same skillet, add more olive oil if needed, then lay the seasoned steak strips in a single layer. Cook undisturbed for about 2 minutes until crispy, then flip and cook for another 2 minutes until browned but tender. Stir in the sautéed onions and peppers and heat through.

Remove from heat, drizzle the cheese sauce over the steak and veggies, mix gently, and serve hot.