Cajun Roasted Sweet Potatoes (Print View)

Boldly seasoned sweet potato slices roasted until golden and crispy, ideal for a flavorful side or snack.

# Components:

→ Vegetables

01 - 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds

→ Seasonings

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

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges

# Directions:

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

# Expert Advice:

01 -
  • The seasoning clings to every slice and crisps up in the oven, giving you that addictive salty-sweet contrast in every bite.
  • It comes together with pantry staples and one bowl, so theres almost nothing to clean up afterward.
  • You can double the batch and theyll disappear just as fast, whether youre feeding a crowd or meal prepping for the week.
02 -
  • Cutting the slices too thin will give you chips instead of rounds, and too thick means the centers stay raw while the edges burn.
  • If you skip the flip halfway through, one side will stay pale and soft, and youll miss out on that double-crisp texture.
  • Broiling for a couple minutes at the end can push the caramelization further, but watch them closely or theyll cross the line into charcoal.
03 -
  • Use a mandoline if you have one to get perfectly even slices, which means every piece will finish cooking at the same time.
  • Toss the slices with the oil and spices right before they go in the oven, not earlier, so the salt doesnt draw out moisture and make them soggy.
  • If youre making a double batch, use two baking sheets and swap their positions halfway through so everything roasts evenly.
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