Roasted Sweet Potato Slices (glutenfree)

Cajun Roasted Sweet Potato Slices

These are my new favorite snack…besides cheese and peanut butter and cashews and raisins and apples and olives and okay,  I don’t have one favorite, just a list of favorites…and these are now on that list.  I used to think I didn’t like sweet potatoes all that much.  They were more something that I endured at my in-laws’ house on holidays.  Once I removed all of the marshmallows, sugar and spices, I found a veggie that wasn’t too bad!

Cajun Roasted Sweet Potato Slices

I don’t suppose there is a real recipe involved here, but I will do my best to list one at the bottom.  Besides peeling, slicing and seasoning, there isn’t a lot done with these luscious orange buddies.  I took a suggestion from Debbi Does Dinner Healthy and threw some lime juice on them.  I took a cue from Drick’s Rambling Cafe and sprinkled a bit of Slap Ya Mama cajun season salt on them and then I followed my own love of garlic and doused them with a bunch of garlic salt, too.  I think the operative word in the seasoning process is salt.  I really like the way it combines with the sweetness of the taters.

Roasted Sweet Potato Slices (glutenfree)
  • enough sweet potatoes for your crowd (plan on one small per person or one huge per three people), peeled and sliced ½ inch thick
  • olive oil
  • l -2 limes (depending on how many sweet potatoes)
  • 2 Tsp Cajun season salt
  • garlic salt
  1. Pour some olive oil on your baking sheet (it should be a pan with edges).
  2. Lay the sweet potatoes on the oil in a single layer.
  3. Sprinkle with salts.
  4. Splash with lime juice.
  5. Drizzle on another layer of olive oil.
  6. Bake 375 for 40 minutes.
  7. Remove from oven to serving plate and go ahead and sprinkle more garlic salt on them.
  8. Eat and enjoy!
  9. These make the best snack!
  10. (note: they won't be crispy unless you slice them really thin)



2 thoughts on “Roasted Sweet Potato Slices (glutenfree)

Leave a Reply

Your email address will not be published.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

Rate this recipe: