Contrary to what most Americans experienced, I did not grow up eating sweet potatoes. Even when my family immigrated to the states over a quarter of a century ago, Mom didn’t exactly jump on the sweet-potato bandwagon. Instinctively, I think we all assumed those two words shouldn’t be in the same sentence. I always had the perception that anything with the word ‘potatoes’ has to be savory, salty, seasoned with spices and herbs and not topped with marshmallows and brown sugar.
But in the last few years, I’ve grown accustomed to this starchy, sweet tuberous root and now always look forward to my weekly Farmer’s Market trip to see what variety our sweet potato lady, Beatrice will have this week.
I snagged a few of these Jersey Sweet Potatoes as they are a tad more starchy than their counterparts thus giving a more crispy texture to these Cajun fries. Sweet potatoes can vary in their composition, sugar and starch levels and moisture content – the yellow and purple-fleshed sweet potatoes are typically the dry type, like these Jersey variety, while the orange-fleshed are moist and are great for this Easy Sweet Potato Mash with Bacon.
These spuds are rich in vitamins A, C, and B6 which helps reduce the chemical homocysteine which causes inflammation in our bodies. Sweet potatoes are also a good source of iron, potassium and magnesium, the anti-stress and relaxation mineral making these fries a great late evening snack.
Tossed in this Ragin Cajun seasoning made from scratch, you can be sure you’ll avoid all the harmful additives of store-bought spices. I purchase my herbs and spices in bulk from Mountain Rose Herbs – their extensive selection of organic, fair trade and wild-harvested spices and herbs paired with their bulk pricing makes for a superior choice when it comes to seasonings.
To make just enough for single use for these Cajun fries, use first set of measurements. To make approximately ½ cup of Ragin Cajun for other uses, (this works great on fish and meat as well as other vegetables), use second set of measurements.
For single use recipe | For bulk making (1/2 cup)
1 ½ t | 2T real salt
1 ¼ t | 1T+2t smoked paprika
1t | 1T+1t onion powder
½ t| 1T garlic powder
½ t| 1 ½ t turmeric
½ t| 2t oregano
¼ t | 1 t cumin
Pinch of black pepper
Pinch of chipotle pepper
Cajun-Seasoned Sweet Potato Fries
Preheat oven to 400ᵒF. Peel and slice sweet potatoes into 1/4″ strips. In a large bowl or directly on the baking sheet, toss the sweet potatoes with butter or oil and 2T of the seasoning.
Set broiler to high and broil for 5 minutes watching constantly until desired crispiness is reached. Pull the top sheet out and broil the bottom baking sheet for additional 3-4 minutes. Let cool 5 minutes before serving.
These are fabulous with homemade ketchup, ranch, or any other dip that suits your fancy.
- For single use recipe | For bulk making (1/2 cup)
- 1 ½ t | 2T real salt
- 1 ¼ t | 1T+2t smoked paprika
- 1t | 1T+1t onion powder
- ½ t| 1T garlic powder
- ½ t| 1 ½ t turmeric
- ½ t| 2t oregano
- ¼ t | 1 t cumin
- Pinch of black pepper
- Pinch of chipotle pepper (optional)
- 4 peeled and sliced into ¼" strips
- 2T melted butter
- 2T Ragin Cajun seasoning above
- Preheat oven to 400 degrees F.
- In a large bowl or directly on the baking sheet, toss the sweet potatoes with butter or oil and 2T of the seasoning.
- Spread sweet potatoes in single layer on baking sheet, making sure not to overcrowd. I used 2 sheets comfortably.
- Bake until sweet potatoes are tender and golden brown, turning occasionally for about 25 minutes.
- Set broiler to high and broil for 5 minutes watching constantly until desired crispiness is reached. Pull the top sheet out and broil the bottom baking sheet for additional 3-4 minutes.
- Let cool 5 minutes before serving.
These are great reheated on a cast-iron skillet.