Cajun Roasted Sweet Potatoes (Print version)

Spicy oven-roasted sweet potato slices with Cajun seasoning, great as a simple side or snack.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds (approx. 28 oz)

→ 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 (optional)

11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges

# How to Make:

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

# Expert tips:

01 -
  • The sweet potatoes get crispy on the outside while staying tender inside, which is exactly what you want from roasted vegetables.
  • That smoky Cajun spice works perfectly with the natural sweetness, giving you bold flavor without needing fancy ingredients.
  • You can prep these in under ten minutes and let the oven do all the work while you handle everything else.
02 -
  • If your slices are uneven, the thin ones will burn before the thick ones finish cooking, so aim for consistent half-inch rounds.
  • Don't skip the flip halfway through, that's what guarantees crispy edges on both sides instead of one soggy bottom.
03 -
  • If you're making a big batch, use two baking sheets and rotate them halfway through so everything cooks evenly.
  • Parchment paper makes cleanup easy and prevents sticking, but a well-oiled sheet pan works too if that's all you have.
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