Save to Pinterest There was a Tuesday last fall when I opened the pantry and found nothing but sweet potatoes and a jar of Cajun seasoning someone had left after a cookout. I sliced those potatoes thin, tossed them with oil and spice, and slid them into a hot oven without much hope. Twenty minutes later, the kitchen smelled like a Louisiana street fair. My neighbor knocked on the door asking what I was making, and I handed her a crispy golden slice still warm from the pan. She ate three more before leaving.
I brought these to a backyard barbecue once, set them on the table without saying much, and watched them disappear before the burgers were done. Someone asked if I had catered it. I laughed and told them it was just sweet potatoes and a spice jar, but they didnt believe me until I wrote it down on a napkin. Now I make a double batch every time because they never last.
Ingredients
- Sweet potatoes: Look for firm, smooth-skinned ones without soft spots. Slicing them into even rounds helps them cook at the same rate, so you dont end up with some burnt and others raw.
- Olive oil: Just enough to help the spices stick and encourage browning. You can use avocado oil if you want a higher smoke point, but olive oil works beautifully here.
- Cajun seasoning: This is where the flavor lives. Some blends are saltier or spicier than others, so taste a pinch before you coat the potatoes and adjust the salt accordingly.
- Smoked paprika: Adds a deep, almost grilled flavor even though everything happens in the oven. It makes the dish taste more complex than it actually is.
- Garlic powder and onion powder: These create a savory backbone that balances the natural sweetness of the potatoes without overpowering anything.
- Dried thyme: A little herbal note that cuts through the richness and keeps each bite from feeling one-dimensional.
- Salt and black pepper: Season with confidence. Sweet potatoes can handle it, and underseasoning here makes the whole dish taste flat.
- Cayenne pepper: Optional, but if you like a slow burn that builds as you eat, add it. Start small because it sneaks up on you.
- Fresh parsley and lemon wedges: Not required, but a handful of chopped parsley and a squeeze of lemon at the end brighten everything up and make it feel finished.
Instructions
- Preheat and prep:
- Turn your oven to 220 degrees Celsius and line a baking sheet with parchment paper so nothing sticks. While it heats, peel your sweet potatoes and slice them into half-inch rounds, keeping them as even as you can so they roast uniformly.
- Coat with oil:
- Toss the slices in a large bowl with olive oil, using your hands to make sure every piece gets a light, even coat. This is what helps the spices cling and the edges crisp up later.
- Mix the spices:
- In a small bowl, stir together the Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne if youre using it. The smell alone will make you hungry.
- Season the potatoes:
- Sprinkle the spice blend over the oiled sweet potatoes and toss again until every slice is dusted and fragrant. Dont be shy here, the seasoning is the whole point.
- Arrange on the sheet:
- Lay the slices out in a single layer on your prepared baking sheet, making sure they dont overlap. Crowding them will steam instead of roast, and youll lose that crispy edge everyone fights over.
- Roast and flip:
- Slide the pan into the oven and roast for fifteen minutes, then flip each slice with a spatula and roast for another twelve to fifteen minutes. Watch for golden edges and a few dark spots, thats when you know theyre ready.
- Garnish and serve:
- Transfer the slices to a platter, scatter fresh parsley on top if you have it, and set out lemon wedges on the side. Serve them warm and watch them vanish.
Save to Pinterest One winter evening I made these for my sister who swore she didnt like sweet potatoes. She ate half the pan standing at the counter, licking her fingers between bites, and admitted she might have been wrong all these years. I didnt say anything, just slid the rest onto her plate and smiled.
Serving Suggestions
These work next to anything grilled, especially burgers or chicken thighs, but Ive also eaten them straight off the pan with a cold beer and called it dinner. They hold up well at room temperature, so theyre great for picnics or potlucks where you cant keep things hot. If youre serving a crowd, double the batch and use two sheet pans because one will never be enough.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though they lose some of their crispness. To bring them back to life, spread them on a baking sheet and reheat in a hot oven for about eight minutes. The microwave will make them soggy, so avoid it if you can. Ive also chopped cold leftovers and tossed them into a breakfast hash with eggs and peppers, and it worked beautifully.
Variations and Swaps
If you dont have Cajun seasoning, you can make your own by mixing paprika, cayenne, garlic powder, onion powder, thyme, and a little oregano. For a milder version, skip the cayenne and add a pinch of brown sugar to play up the sweetness. Ive also tried this with regular potatoes and it worked, but the sweet potatoes bring something special that makes people ask for seconds.
- Try adding a drizzle of honey or maple syrup in the last five minutes for a sweet and spicy glaze.
- Swap the parsley for cilantro and serve with lime wedges for a brighter, more citrusy finish.
- Toss in some sliced red onion or bell pepper strips on the pan for extra color and flavor.
Save to Pinterest This is the kind of recipe that makes you look like you tried harder than you did, and theres nothing wrong with that. Make them once and theyll end up in your regular rotation, trust me.
Common Recipe Questions
- → How do I achieve crispy edges on the sweet potatoes?
Roast the slices in a single layer at a high temperature and flip halfway through. For extra crispiness, broil for 2-3 minutes at the end.
- → Can I adjust the spice level?
Yes, increase or omit the cayenne pepper to suit your heat preference within the Cajun seasoning blend.
- → What is the best way to slice sweet potatoes for even cooking?
Peel and slice sweet potatoes into uniform 1/2-inch rounds to ensure they cook evenly and crisp properly.
- → Is it necessary to use fresh parsley for garnish?
Fresh parsley adds a bright herbal note, but dried herbs or other fresh garnishes like cilantro can also be used.
- → Can this dish be prepared ahead of time?
Sweet potato slices can be seasoned in advance and stored refrigerated before roasting for convenience.