Cajun Spiced Mashed Sweet Potatoes Food

CAJUN POTATO WEDGES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Cut each potato into 12 wedges; place in a large bowl. Toss potatoes with olive oil, garlic, salt, pepper, onion powder, and paprika. Arrange in a single layer on prepared baking sheet.
• Bake in preheated oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer.

CAJUN MASHED POTATOES

Steps:

• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all of the steam to escape.
• Turn off the heat before adding the butter, cream cheese, heavy cream and Cajun Seasoning. Mash, mash, mash! Next, add the seasoning salt, salt and pepper. Mash to combine.
• Place the lid on the pan to keep the potatoes warm until you are ready to serve.
• Combine the garlic powder, paprika, black pepper, salt and cayenne.

CAJUN SPICE MIX

Steps:

• Stir all ingredients in a small bowl to blend. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

CAJUN SWEET POTATOES

Steps:

• Preheat oven to 350.
• Place cubed sweet potatoes in a baking dish.
• Add remaining ingredients, stir, cover and bake for 45 minutes to an hour.

CAJUN SPICED CHICKEN & POTATOES

Steps:

• In a medium bowl, combine the first seven ingredients (buttermilk through mustard) and 1/2 tsp of the salt.
• Place potatoes in another medium bowl.
• Add 3 T of the buttermilk marinade to the potatoes; toss to coat and set aside.
• Marinate chicken in remaining marinade for 15 minutes.
• Preheat oven to 400 degrees F.
• Place chicken then potatoes in a 9- x 13-inch baking dish.
• Sprinkle with remaining 1/4 tsp salt.
• Bake for 35 minutes.

CAJUN-SPICED MASHED SWEET POTATOES RECIPE

Steps:

• Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
• Mash the sweet potatoes with a potato masher or fork, or use a food mill.
• Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.

CAJUN POTATO RECIPE | CAJUN SPICE POTATO | BARBEQUE NATION STYLE CAJUN ROASTED POTATOES

Steps:

• firstly, in a take 15 baby potato and add ½ tsp salt.
• pressure cook for 2 whistles or until potatoes is 90% cooked.
• remove the potatoes, press and flatten slightly. keep aside.
• in a small bowl take ¼ cup corn flour, ¼ cup maida, ½ tsp chilli flakes, ½ tsp mixed herbs, ¼ tsp white pepper powder and ½ tsp salt.
• add ½ cup water and mix well forming a smooth lump-free batter.
• now dip the boiled potato into slurry coating uniformly.
• shallow fry the potatoes on medium flame.
• fry both the sides until the potatoes turn golden brown and crisp.
• add ½ tsp butter and fry to have a buttery flavour. keep aside.
• now in a small bowl take ¾ cup mayonnaise, ½ tsp chilli flakes and ½ tsp mixed herbs.
• also add ¼ tsp white pepper powder, ½ tsp garlic powder, ½ tsp paprika, ½ tsp onion powder, ½ tsp salt and 1 tsp chilli sauce.
• mix well forming a smooth paste.
• now add 3 tbsp milk or as required and prepare a smooth flowing consistency sauce.
• to serve, in a plate place fried potato leaving some gap in between.
• pour a generous amount of cajun sauce over it.
• sprinkle, paprika, 1 tsp onion and 1 tsp coriander.
• finally, cajun potato is ready to enjoy.

CAJUN ROASTED SWEET POTATOES

Steps:

• In a large bowl, toss the sweet potatoes and oil. Arrange potatoes in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
• Bake, uncovered, at 450° for 20 minutes.
• Combine the brown sugar, Cajun seasoning, salt and cayenne; sprinkle over potatoes.
• Bake 5-10 minutes longer or until tender.

CAJUN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until easily pierced with a fork, about 20 minutes. Drain.
• Add margarine, Creole seasoning, salt, and pepper to the pot. Beat together, gradually adding milk, until potatoes reach a whipped consistency.

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)

Steps:

• Stir everything together in a bowl until smooth.
• Refrigerate until you're ready to serve with fries.

CAJUN STYLE BAKED SWEET POTATO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
• Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
• Bake in preheated oven until tender, or about 1 hour.

CAJUN GRAVY

Steps:

• Place the green chilies into a blender, and process until smooth. Stir chicken bouillon granules and 1 cup water together in a saucepan, and bring to a boil, stirring until the granules have dissolved. Mix in the pureed chilies. Bring the sauce back to a boil over medium-low heat.
• In a bowl, whisk the remaining 1/2 cup of warm water with the flour until the mixture is smooth; whisk the flour slurry into the sauce. Bring the mixture back to a boil, whisking constantly until smooth and thickened, 2 to 5 minutes. Stir in onion powder and cayenne pepper. Serve hot.

JAMIE'S 15 MINUTE SPICY CAJUN CHICKEN WITH SMASHED SWEET POTATOES AND FRESH CORN SALAD

Steps:

• The key to 15 minute meals is to have everything out and ready before you begin.
• * Kettle boiled, * Griddle pan, high heat, * Food processor (fine slicer), * Large Iidded pan, high heat, * Large frying pan, medium-high heat
• START COOKING
• Put the corn on the griddle pan, turning when charred
• Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice
• in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid.
• On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put the chicken into the frying pan with 2 tablespoons of olive oil, turning
• after 3 or 4 minutes, until golden and cooked through.
• Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat.
• Slice the bacon and add to the frying pan. As soon as the bacon starts to crisp up, add the okra to the pan.
• Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl.
• Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed
• spring onions, chop the tomatoes, and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well.
• Serve the sweet potato smash on a board or platter with the chicken and okra, crumble over the feta, and serve with the fresh salsa on the side