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Cajun Roasted Sweet Potato and Corn Bake

Cajun Roasted Sweet Potato and Corn Bake


  • Author: Jordan Cord
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

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


Ingredients

Scale
  • 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.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Side Dish

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