Chop the white sweet potato into small cubes and boil in filtered water for about 10-12 minutes until fork-tender. Drain and blend with coconut yogurt, nutritional yeast, and garlic powder until smooth. Adjust consistency with more water if needed. Set aside.

Slice the skirt steak thinly and season with sea salt and black pepper. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Add sliced onion and bell peppers, sauté for 5 minutes until golden brown. Transfer vegetables to a plate.

In the same skillet, add another tablespoon of olive oil. Sear the seasoned skirt steak for about 2 minutes on each side until browned and slightly crispy. Cook quickly to retain juices.

Return sautéed onions and bell peppers to the skillet, gently mix everything and heat for an additional 30 seconds. Drizzle the creamy cheese sauce over the mixture, coating the steak and vegetables. Serve hot.