Cajun Roasted Sweet Potatoes (Printable)

Oven-roasted sweet potato slices with zesty Cajun spices, crispy edges, and fresh parsley garnish.

# Ingredient List:

→ Vegetables

01 - 2 large sweet potatoes (approximately 28 ounces), 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 for extra heat)

→ Garnish (optional)

11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges

# How-To Steps:

01 - Set the oven to 425°F and 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 - Combine Cajun seasoning, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper (if using) in a small bowl.
04 - Sprinkle the seasoning blend over the sweet potatoes and toss thoroughly to coat.
05 - Spread the seasoned sweet potato slices in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, then flip each slice and roast for an additional 12 to 15 minutes until golden and edges are crisp.
07 - Transfer to a serving platter, garnish with chopped parsley, and offer lemon wedges alongside if desired.

# Expert Advice:

01 -
  • They're ready in just 40 minutes from bare counter to table, which means weeknight dinners just got a lot more exciting.
  • The edges get genuinely crispy while the insides stay tender and naturally sweet, creating this perfect textural contrast.
  • One batch feeds four people or becomes tomorrow's snack that you keep sneaking from the fridge.
02 -
  • Moisture is the enemy of crispy edges—make sure your sweet potatoes are dry after peeling and before tossing with oil, otherwise you're steaming them instead of roasting them.
  • Every oven runs a bit different, so start checking around the 25-minute mark to make sure you're not over or under cooking; the slices should bend slightly when lifted but hold their shape.
  • The spice mixture needs to be evenly distributed or you'll end up with some bites that are bold and others that are nearly bland.
03 -
  • Pat your sweet potatoes completely dry before tossing with oil—even a tiny bit of moisture can prevent those crispy edges from forming the way you want them to.
  • Mix your spices in a small bowl before adding them to the potatoes so you don't end up with clumps of one seasoning dominating while others stay in the bottom of the mixing bowl.
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