Sweet potatoes are recently one of my favorite foods. They are tasty and healthy. Tasked with making a sweet potato dish for a family gathering last week, I found a delicious recipe for Cajun sweet potatoes. They were phenomenal – a great mix of sweetness and spice! I also love that there are just small amounts of brown sugar and salt – two ingredients I normally don’t like to use but in moderation here, they make a big impact. The potatoes are decadent right out of the oven but also terrific reheated. This is a great choice for a fall gathering (or Thanksgiving) or as a side dish for dinner.
I am neither vegan nor vegetarian, but I am intrigued by notion of a Meatless Monday, as promoted by folks in certain internet circles. So in celebration of Monday – and fall’s chilly arrival – I am sharing this great recipe.
Cajun Sweet Potatoes - serves 6 (recipe originally published by Judy Bart Kancigor)
vegetable cooking spray for greasing baking sheets
3 pounds sweet potatoes, cut into 1/4-inch slices
3 tablespoons vegetable oil
1 tablespoon dark brown sugar
1.5 teaspoons Cajun seasoning
.5 teaspoon onion powder
.5 teaspoon paprika
.5 teaspoon kosher salt
.25 teaspoon garlic powder
1. Preheat oven to 350 degrees. Spray two baking sheets.
2. Toss the potato slices with the oil in a large bowl.
3. Combine all the remaining ingredients in a small bowl, and mix well. Toss with the potato slices until thoroughly combined. Arrange the potato slices in a single layer on the prepared baking sheets.
4. Bake, rotating the sheets once between oven racks and front to back, until brown, about 1 hour. Remove the thinner slices as they turn brown. Serve immediately.