This vegan, gluten and egg-free, nuts and soy-free cajun baked sweet potato is a delicious French dinner option that is lactose free.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 67 mins – easy
🍽 4 servings – 79 kcal per serving
|
Serving 69g |
Fat 1g |
Sat. fat 0g |
Sodium 36mg |
|
Carbs 15g |
Fibers 2g |
Sugars 3g |
Proteins 1g |
INGREDIENTS
- half tbsp paprika
- 1 tsp brown sugar
- a quarter tsp black pepper
- a quarter tsp onion powder
- a quarter tsp thyme leaves
- a quarter tsp rosemary
- a quarter tsp garlic powder
- an eighth tsp cayenne pepper
- 2 sweet potatoes
- half tbsp olive oil
TOOLS
- 1 oven
- 1 knife
- 1 bowl
- 1 baking dish
- 1 spoon
STEPS
Preheat the oven to 375°F for 16 minutes.
Place the brown sugar in a bowl. Add paprika, black pepper, onion powder, thyme leaves, rosemary, garlic powder, and cayenne pepper to the bowl. Mix well with a spoon to get an italian seasoning.
Cut the sweet potatoes in half lengthwise.
Rub the sweet potato halves with olive oil.
Sprinkle the sweet potato halves with the italian seasoning.
Place the seasoned sweet potatoes in a baking dish and bake for 60 minutes.
It’s ready to be served !
