Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Cajun Roasted Sweet Potato and Corn Bake

1

Cajun Roasted Sweet Potato and Corn Bake

It’s fall, y’all! Fall means a few things to me.

  1. Summer is over. Which makes me sad.
  2. It’s socially acceptable to pop Halloween into the DVD player and cozy up with a bowl of popcorn.
  3. Red wine instead of white. Or maybe rosé for a couple of weeks?
  4. 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.

Cajun Roasted Sweet Potato and Corn Bake

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? 👍👍👍

Print

Cajun Roasted Sweet Potato and Corn Bake

Cajun Roasted Sweet Potato and Corn Bake

Smoky and spicy cajun vegetable bake with sweet potatoes and sweet corn. Comfort food + wholesome!

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Side Dish

Ingredients

  • 6 cups sweet potatoes
  • 2 ears sweet corn
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon red chili flakes
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • sliced lemon – optional

Instructions

  1. Chop sweet potatoes into rounds, and then chop them in half so they look like half-moon shapes.
  2. Shuck corn and chop into rounds – you’ll probably get 3 pieces out of each ear.
  3. Add sweet potatoes and corn to a large bowl. Pour in the olive oil and add all seasonings. Toss until well-coated.
  4. Preheat the oven to 400º and line a large baking sheet with parchment.
  5. Pour the potatoes and corn onto the sheet and spread evenly. If desired, place lemon slices on top of the mixture.
  6. Cover the baking sheet tightly with aluminum foil and bake for 35 minutes.

Nutrition

  • Calories: 322
  • Sugar: 10.3 g
  • Sodium: 592.6 mg
  • Fat: 14.1 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 6.7 g
  • Protein: 4.3 g
  • Cholesterol: 0 g

 

 

1 Comment
  • […] on this blog and I’ve cooked them about 9,375,872 times in my life thus far. I like them spicy. I like them hash-browned. I like to make noodles out of them. And now, I’ve found a way to […]

What do you think?

Your email address will not be published. Required fields are marked *