Cajun Roasted Sweet Potatoes (Print Version)

Oven-baked sweet potatoes tossed with Cajun spices for a crispy, flavorful side or snack.

# What to Use:

→ Vegetables

01 - 2 large sweet potatoes (about 28.2 oz), peeled and sliced into 1/2-inch rounds

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 1/2 tsp Cajun seasoning
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/4 tsp onion powder
07 - 1/4 tsp dried thyme
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - Pinch of cayenne pepper (optional)

→ Garnish (optional)

11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges

# How to Prepare:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss the sweet potato slices with olive oil in a large bowl until evenly coated.
03 - Combine Cajun seasoning, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and optional cayenne pepper in a small bowl.
04 - Sprinkle the spice mixture over the sweet potatoes and toss thoroughly to ensure full coverage.
05 - Place the sweet potato slices in a single layer on the prepared baking sheet.
06 - Roast in the oven for 15 minutes. Flip each slice and continue roasting for an additional 12 to 15 minutes until edges are golden and slightly crisp.
07 - Transfer the roasted sweet potatoes to a serving dish, garnish with chopped parsley, and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The edges get crispy and caramelized while the center stays tender and sweet.
  • It takes less than ten minutes to prep and the oven does all the work.
  • The smoky heat balances perfectly with the natural sweetness of the potatoes.
02 -
  • If your slices are thicker than half an inch, they will take longer to roast and may not crisp up properly.
  • Flipping halfway through is not optional, the bottoms will scorch and the tops will stay pale if you skip it.
  • If you want extra crunch, switch to broil for the last two or three minutes, but watch them closely so they do not burn.
03 -
  • Use a mandoline or sharp knife to cut even slices, uneven pieces will cook at different rates and some will burn while others stay raw.
  • Do not skip the parchment paper, it prevents sticking and makes cleanup so much easier.
  • Taste your Cajun blend before using it, some are saltier or spicier than others and you may need to adjust.
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