Cajun Sweet Potatoes

These Cajun Sweet Potatoes are ridiculously simple and so delish. We’ve got spicy sweet potato rounds plus a garlicky yogurt for dipping. Just five ingredients gets you a flavorful veggie side dish that’s almost good enough to be dinner on its own.

Author: Renee Rendall
Prep Time: 15
Cook Time: 60
Total Time: 1 hour 15 minutes
Yield: 4 servings as a side dish 1x
Category: Side Dish
Method: Roasted
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 large sweet potatoes
2 tablespoons garlic-infused olive oil, divided
1 tablespoon red wine vinegar
1 teaspoon cajun seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Greek Yogurt
2 green onions

Instructions

Preheat your oven to 350 F (180C).
Give your sweet potatoes a good scrub. We’re going to cook them with the skin on, so you want them to be nice and clean. Chop the sweet potatoes into rounds about a quarter-inch to a half-inch thick. Add them to a large roasting pan that will hopefullly allow you to arrange the slices in a single layer.
Drizzle over one tablespoon of garlic oil, plus the red wine vinegar. Then sprinkle on the cajun seasoning, salt, and pepper. Honestly, I don’t measure any of this because you’ll have a slightly different amount of sweet potato slices every time. Let the measurements be a guide, but go with your gut. Use your hands to toss the sweet potatoes in the oil and seasonings to get everything coated, then arrange the sweet potatoes in a single layer in the roasting pan.
Pop this in the oven and roast for about an hour until the sweet potatoes are soft all the way through. Test one with a fork to make sure you can easily pierce it.
While your sweet potatoes are roasting, scoop your Greek yogurt into a bowl, and add the remaining tablespoon of garlic oil. If another pinch of cajun seasoning feel right to you, sprinkle that over as well. Give this a quick stir to combine.
Chop your green onions and set those aside as well.
When the sweet potatoes come out of the oven, transfer them to a serving plate or straight onto your dinner plates. Sprinkle them with the chopped green onion and drizzle on some yogurt sauce. Bring the rest of the sauce to the table for anyone who wants extra for dipping.