Cajun Sweet Potato WedgesPrint
Cajun Sweet Potato Wedges
Creamy sweet potatoes tossed in a spicy seasoning blend and then roasted to crispy perfection. To make it even better, these babies are served with my Scallion-Lime sauce for dipping.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 4-6
3 tsp (1 tbsp) Cajun Spice, divided:
1 tbsp sweet paprika
1½ tsp dried thyme
1½ tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
½ tsp cayenne pepper
¼ tsp black pepper
2 Large sweet potatoes, skin scrubbed clean (about 2 pounds total)
2 tbsp extra virgin olive oil
1 Batch of my Whipped Scallion and Lime Dressing
Preheat your oven to 425.
Then prepare the Cajun spice (you can store the leftover in an airtight container for up to 6 months), mix together the sweet paprika, dried thyme, oregano, onion powder, garlic powder, salt, cayenne pepper and black pepper.
Slice the sweet potatoes into wedges: cut the potatoes in half, cut the halves in half and then cut the halves into halves and repeat!… cut in half and cut each half into half (quarters) then cut each quarter in half; cut those quarters in half… a large potato should give you 16 thin wedges… that hurt my brain.
Toss the potato wedges and oil in a boil and add in 1 tsp of the Cajun seasoning; mix well.
Then add in another 1 tsp of the seasoning and again mix well.
Transfer the seasoned wedges to a nonstick baking sheet and season the top layer with a ½ tsp of the Cajun seasoning.
Bake for 15 minutes and then flip the wedges.
Top the newly flipped side of the wedges with the remaining ½ tsp of Cajun seasoning,
Bake for another 15 minutes or until the wedges are crispy, crunchy and slightly charred.
Serve immediately with my Whipped Scallion and Lime Dressing.