It’s fall, y’all! Fall means a few things to me.
- Summer is over. Which makes me sad.
- It’s socially acceptable to pop Halloween into the DVD player and cozy up with a bowl of popcorn.
- Red wine instead of white. Or maybe rosé for a couple of weeks?
- Sweet potatoes. ALL. OF. THE. SWEET. POTATOES.
To be fair, sweet potatoes are kind of a year round thing for me. But when fall rolls around, I think my diet transitions from 25% sweet potatoes to 75% sweet potatoes.
I can find an excuse to eat them for breakfast. I can roast a big sheet pan for dinner and snack on the cold leftovers for lunch. (Don’t judge me.) I can blend them into a soup or make a spicy casserole with them. There is no limit to my love for sweet potatoes.
Which brings me to my next point. Sweet corn. When we moved to Colorado, I thought I was giving up the summertime magic that is homegrown sweet corn. Wrong. When Indiana says “there’s more than corn in Indiana,” I now reply, “there’s more to sweet corn than Indiana.” Because Colorado grows better sweet corn. For the first 25 years of my life, I didn’t know that was possible, but it is a fact.
I know it’s fall, but I’m not ready to say goodbye to sweet corn just yet. So we’re going to combine two of my favorites and meet in a happy place. On a sheet pan where sweet potatoes and corn can be united in all of their glory. The seasoning situation is the BOMB – it’s a spicy, smoky cajun blend made with things (that I bet) you already have on hand.
Turn on the oven, prep the potatoes and corn, bake and enjoy! Might I suggest serving over a bed of quinoa? 👍👍👍
- Serves: 4
- Calories: 322
- Fat: 14.1 g
- Saturated fat: 2 g
- Unsaturated fat: 12.1 g
- Trans fat: 0 g
- Carbohydrates: 42 g
- Sugar: 10.3 g
- Sodium: 592.6 mg
- Fiber: 6.7 g
- Protein: 4.3 g
- Cholesterol: 0 g
- 6 cups sweet potatoes
- 2 ears sweet corn
- ¼ cup olive oil
- 1 teaspoon sea salt
- ½ teaspoon white pepper
- 1 teaspoon red chili flakes
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- sliced lemon – optional
- Chop sweet potatoes into rounds, and then chop them in half so they look like half-moon shapes.
- Shuck corn and chop into rounds – you'll probably get 3 pieces out of each ear.
- Add sweet potatoes and corn to a large bowl. Pour in the olive oil and add all seasonings. Toss until well-coated.
- Preheat the oven to 400º and line a large baking sheet with parchment.
- Pour the potatoes and corn onto the sheet and spread evenly. If desired, place lemon slices on top of the mixture.
- Cover the baking sheet tightly with aluminum foil and bake for 35 minutes.