Sweet Potato Cajun Fry
Every year after Harvesting my Sweet Potatoes - I always have these skinny, not-large-enough-to-bake sweet potatoes (see picture below). These mini sweet potatoes are just as delicious as the large, regular sized tuberous roots.
|Smaller sweet potatoes - just as delicious as the larger ones.|
This recipe is so simple that it's not really even a recipe - there's no measuring and you can't go wrong - it's all to taste. It has that sweet & savory combination - so delicious.
Take a large handful of these small sweet potatoes (about 10), 1 large onion, 2+ tablespoons of olive oil and any cajun spice mix to taste (I use "Tony Chachere's original Creole").
I keep the skins on the sweet potatoes (make sure that they are scrubbed and washed really well) (you may also peel if you prefer) - after they have been cleaned, I chop them and then place in a large frying pan. Chop and peel the onion and place in that same pan. Drizzle with 2 plus tablespoons of olive oil and sprinkle with your favorite cajun/creole spice mix (sprinkle to taste). Then fry for about 15 minutes (stirring occasionally) or until desired color is achieved (as you can see by the picture below - I prefer my sweet potato fry on the dark side because then it has a bit of a caramelized crispness)