We are big fans of super savory sweet potatoes. These blackened sweet potatoes transform the naturally sweet root vegetable into something zesty, peppery, spicy, and deeply flavorful. Great on their own, alongside a burger, in a buddha bowl, even with eggs.
The natural sugars in sweet potatoes make them brown extremely well, for a tasty outer crust when combined with blackened seasoning. Bake the sweet potatoes ahead of time and slice/fry up as needed throughout the week!
- sweet potatoes
- blackened seasoning
- butter (or another cooking fat)
- Prep sweet potatoes: wash and dry. Preheat even to 350. Bake potatoes for about 30 minutes, until fork tender. Allow to cool slightly, or refrigerate until ready to use (if baking ahead).
- Slice the sweet potato to desired thickness (we usually do about 1/3-1/2" thick). Season well with blackened seasoning on both sides.
- Heat a skillet over medium-high heat. Add butter/cooking oil, then add sweet potato rounds in a single layer.
- Cook for 3-5 minutes per side, until browned.
