Cajun Butter Sweet Potato Bake

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! Follow me…

Cajun Butter Sweet Potatoes

When it comes to slicing 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.

What kind of seasoning should I use?

I use a pre-made store-bought cajun seasoning, which does the trick nicely. I also add in some garlic powder, smoked paprika, salt and black pepper to really enhance the flavours.

Parmesan sweet potatoes

I love adding some parmesan in with the butter and seasoning. It helps deepen that awesome sweet/salty contrast and also helps the potatoes crisp up.

Process shots: slice potatoes (photo 1), add to bowl (photo 3), mix in seasoning and butter (photo 3), mix in parmesan (photo 4).

Sweet Potato Spiral Bake

The potato slices invite themselves so nicely to being stacked in a spiral/circular shape in a pan, so it’d be rude not to do just that!

Can I use a regular baking dish?

If you don’t have a 26cm/10″ oven-safe 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.

Process shots: stack potatoes (photo 5), bake with foil (photo 6), remove foil (photo 7), add more parmesan and bake again (photo 8).

Cajun Butter Sweet Potatoes FAQ

How do I know when it’s cooked?

The potatoes should be buttery soft/fork-tender. They’ll be a little crisp on top and very lightly charred.

Do I have to add the parmesan?

I highly recommend adding it for a boost of flavour. If you can’t use it then you could try them without, but I recommend adding another 1/4 tsp salt to make up for the lack of seasoning.

How spicy is this dish?

I’ve tried this with various different cajun seasonings, which all differ very slightly in spice levels, but the measurement should result in it being crazy spicy. Just a nice kick.

Serving Cajun Butter Sweet Potatoes

Just scoop them out of the dish and serve up with all that gorgeous cajun butter drizzled over the top!

For another awesome sweet potato Side Dish check out my Sweet Potato Stacks!

Alrighty, let’s tuck into the full recipe for this sweet potato bake shall we?!

How to Cajun Butter Sweet Potato Bake (Full Recipe & Video)

5 from 2 votes

Cajun Butter Sweet Potato Bake

By: Chris Collins

This is one of the most delicious ways to serve sweet potatoes for the perfect side dish!

Prep: 15 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 5 - 6

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Equipment

• Sharp Knife & Chopping Board
• Large Mixing Bowl
• 10" / 26cm Cast Iron Skillet or Oven Safe Pan (see notes)
• Aluminium Foil

Ingredients 

1x2x3x

• ▢ 1.25kg / 2.7lb Sweet Potatoes (see notes)
• ▢ 90g / 3oz / 6 tbsp Butter, melted
• ▢ 1 1/2 tbsp Cajun Seasoning (see notes)
• ▢ 1 tsp Smoked Paprika
• ▢ 3/4 tsp EACH: Garlic Powder, Salt
• ▢ 1/4 tsp Black Pepper
• ▢ 30g + 20g / 1oz + 0.7oz Parmesan (see notes)
• ▢ Oil Spray

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Instructions 

• Preheat the oven to 180C/350F.
• 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 200C/400F. 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!

Video

Notes

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.

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.

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.

f) Calories - Whole dish divided by 5.

Your Private Notes:

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Nutrition

Calories: 397kcal | Carbohydrates: 53.86g | Protein: 7.19g | Fat: 17.58g | Saturated Fat: 10.841g | Polyunsaturated Fat: 0.759g | Monounsaturated Fat: 4.509g | Trans Fat: 0.678g | Cholesterol: 47mg | Sodium: 967mg | Potassium: 908mg | Fiber: 8.1g | Sugar: 10.8g | Vitamin A: 36338IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 1.9mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’