Oven baked sweet potato fries moderately seasoned with cajun spices.
Here is another sweet potato recipe that’s an appetiser, I initially planned to pair this with some chicken but I ran out of nautral light when I took these pictures on Sunday. The past week has been somewhat hectic, as previously mentioned to my readers I’m the process of developing further ideas for the blog and working full time doesn’t always leave me with much room to do other things.
With that said, don’t worry I’m not going anywhere anytime soon I wouldn’t deliver that type of unexpected news. More like I’m looking into the future in a way where I’m able to gain more exposure and bring you guys along on this journey. Anyway, enough of that let’s get right into this recipe. First of all, are you a fan of heat???? Can you handle some heat because these fries are mega HOT.
Seriously if you’re not a fan of heat or simply cannot tolerate heat, that’s quite alright I’m certainly not mocking you. I have a threshold for heat and so do most of my immediate family. I also speak to many people who adore fiery foods, so this one is for you….
It’s cajun styled so as you already know the roots are deeply entrenched in the south, Louisiana to be precise. I love creole food, being Caribbean we certainly didn’t grow up on it but I quickly learnt how much I enjoyed when I visited the deep south a few years ago. The food reminds me very much of Caribbean cooking – very spicy with many of the dishes generously seasoned.
I had to reinvent these cajun style fries that I sample in the states, mine are crispy and moderately seasoned. I have the cajun seasoning recipe to hand, refer to the notes in the recipe box. You can use as much as you require, keep in mind, the more you use, the spicier the fries. Cut the potatoes into thin slices lengthways, not too thin or they’re shrink and burn in the oven just akin to McDonalds french fries.
The great thing about these fries are the choice of potato (sweet potato) is a clean starch that is known to stabilise the blood pressure, you won’t experience a rapid glucose rush which many diabetic or people with metabolic disorders worry about. It’s strictly clean starch with coconut oil which has the ability to reach a high smoke point and also a healthy source of saturated fat.
This recipe is quick, easy and incredibly tasty. Eat the cajun fries alone as a side dish or pair with a main meal – veggies if you’re vegan or meat if you’re a carnivore.
The level of diversity is endless, it’s entirely up to you how you eat it, just as long as you enjoy it.
- 3 large sweet potatoes
- 2-3tbsp coconut oil
- To make the cajun seasoning
- 1 tsp himalayan pink salt
- 2 tsp paprika
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- Preheat oven at 220 degrees celsius or gas mark 7.
- Line a baking tray with parchment paper
- Combine all of the ingredients for the cajun seasoning and grind in a spice mill.
- Wash and scrub the sweet potatoes and dry them off.
- Cut each end off before cutting the potatoes lengthways into thin strips so they resemble french fries.
- Transfer the fries into a large bowl and coat them with coconut oil. Use your hands to ensure the oil is evenly distributed.
- Sprinkle the cajun seasoning into the bowl and work the spices into the fries. You can use as little or as much as you desire.
- Place the fries on the parchment paper, spread them so they bake evenly and not overcrowd the tray.
- Bake for roughly 25 minutes, flip the fries half through. The fries should be golden brown and crispy not burnt, timing may vary.
- Serve with your favourite dip.