Cajun Butter Sweet Potato Bake [Video]
This is one of the most delicious ways to serve sweet potatoes for the perfect side dish!These potatoes are the perfect balance of sweet, spicy and salty. They’re also ridiculously moreish – you’re going to love them!
Servings: 5 to 6
Equipment
- Sharp Knife & Chopping Board
- Large Mixing Bowl
- 10" / 26cm Cast Iron Skillet or Oven Safe Pan (see notes)
- Aluminium Foil
Ingredients
- 1.25 kg / 2.7lb Sweet Potatoes see notes
- 90 g / 3oz / 6 tbsp Butter melted
- 1½ Tbsp Cajun Seasoning see notes
- 1 tsp Smoked Paprika
- ¾ tsp EACH: Garlic Powder Salt
- ¼ tsp Black Pepper
- 30 g + 20g / 1oz + 0.7oz Parmesan see notes
- Oil Spray
Instructions
- Preheat the oven to 350℉/180℃
- Trim the ends from the potatoes then thinly slice them into rounds (approx 3mm/1/8"). Add to a large mixing bowl with the butter and seasoning then toss until evenly coated. Add 30g / 1oz of the Parmesan and give it all a gentle mix to disperse the Parmesan (don't over mix or the Parmesan will clump up).
- Lightly spray a 26cm/10" oven-safe pan then layer the potatoes in a circle around the outside, overlapping as needed. Make a smaller circle to fill the centre.
- Cover with foil and bake for 40 minutes. Remove the foil and increase the oven temp to 400℉/200℃. Sprinkle over the rest of the Parmesan then bake again for around 15 minutes, or until the potatoes are crisp and fork tender. If they start charring before they're cooked through just add the foil back on and bake until fork tender.
- Serve with excess Cajun Butter drizzled on top then tuck in and enjoy!
Notes
To slice the potatoes: you can use a mandoline or just a trusty sharp knife & chopping board. The main thing is that you cut them evenly so they all cook at the same rate.
Do I have to peel the potatoes? Nope! I just leave the skins on. They end up so thin you barely notice them. Although I do actually enjoy sweet potato skins. They crisp up really nicely! Having said that you can peel them if you’d prefer.
a) Pan/Baking Dish - If you don't have a 26cm/10" pan, you could make in a similar-sized baking dish. You might just have to put the slices in rows instead of a spiral/circle. Or use a cast-iron skillet.
b) Sweet Potatoes - Try and find ones that are evenly sized and tubular-shaped. My slices ended up around 2" wide. After you slice off the ends you should be left with around 950g/2lb, which should fill up the pan perfectly.
c) Seasoning - Different brands of Cajun seasoning will be slightly spicier than others. I used a Sainsbury's own brand one and found it gave a good kick of spice, but nothing too crazy. For a home-made Cajun Seasoning, see here.
d) Parmesan - I typically buy the 'dusty' pre-packaged stuff from the fridge section (don't use the non-fresh stuff). If you've just got a block of parmesan, use the most coarse side of the box grater to replicate the dusty texture. This will ensure it gets well distributed through the slices.
e) Butter - You can melt this in short intervals in the microwave or in a pot on the stove.