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Cajun Sweet Potatoes
This is a good way to fix sweet potatoes. The recipe is also good without the brown sugar.
Cajun Baked Sweet Potato 1 tablespoon paprika 2 teaspoon brown sugar 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon rosemary 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 large sweet potato 1 tablespoon olive oil Preheat oven to 375 degrees. Combine the paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise; rub the halves with olive oil, and then spread the seasoning mix over the open half of each potato. (I use a butter knife.) Bake for 45minutes or until the sweet potato is tender. [Note: Simply multiply the recipe for more than one potato.] |
Cajun Sweet Potatoes
On Wednesday, March 26, 2014 5:11:29 PM UTC-4, John H. wrote:
This is a good way to fix sweet potatoes. The recipe is also good without the brown sugar. Cajun Baked Sweet Potato 1 tablespoon paprika 2 teaspoon brown sugar 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon rosemary 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 large sweet potato 1 tablespoon olive oil Preheat oven to 375 degrees. Combine the paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise; rub the halves with olive oil, and then spread the seasoning mix over the open half of each potato. (I use a butter knife.) Bake for 45minutes or until the sweet potato is tender. [Note: Simply multiply the recipe for more than one potato.] Never did like Sweet Potatoes. They cant even market them, no matter which way they serve them in Canada. McCains have tried, but it's a losing battle. |
Cajun Sweet Potatoes
On Wednesday, March 26, 2014 2:11:29 PM UTC-7, John H. wrote:
This is a good way to fix sweet potatoes. The recipe is also good without the brown sugar. Cajun Baked Sweet Potato 1 tablespoon paprika 2 teaspoon brown sugar 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon rosemary 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 large sweet potato 1 tablespoon olive oil Preheat oven to 375 degrees. Combine the paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise; rub the halves with olive oil, and then spread the seasoning mix over the open half of each potato. (I use a butter knife.) Bake for 45minutes or until the sweet potato is tender. [Note: Simply multiply the recipe for more than one potato.] Supposedly my wife makes a great sweet potato dish, but unfortunately N can't eat them. Don't know why but I never aquired a taste for them.. |
Cajun Sweet Potatoes
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Cajun Sweet Potatoes
wrote:
On Thu, 27 Mar 2014 13:05:44 -0400, Poquito Loco wrote: Well??? Where's that recipe for your own? I need a good recipe. The rub is 3 parts paprika (some like more) 6 parts black pepper6 parts garlic powder 3 parts onion powder 4 parts salt 3 parts oregano 2 parts thyme on the ribs I also throw in some McCormack grill mates BBQ powder and a bunch of brown sugar. (about as much as the rub) We have a friends whose recipe is basically a Sweet Potato Soufflé with a praline top. Even tim would munch that dish. |
Cajun Sweet Potatoes
wrote:
On Thu, 27 Mar 2014 13:05:44 -0400, Poquito Loco wrote: Well??? Where's that recipe for your own? I need a good recipe. The rub is 3 parts paprika (some like more) 6 parts black pepper6 parts garlic powder 3 parts onion powder 4 parts salt 3 parts oregano 2 parts thyme on the ribs I also throw in some McCormack grill mates BBQ powder and a bunch of brown sugar. (about as much as the rub) Change your paprika to smoked paprika and try it. |
Cajun Sweet Potatoes
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Cajun Sweet Potatoes
On Thu, 27 Mar 2014 16:50:30 -0500, Califbill wrote:
wrote: On Thu, 27 Mar 2014 13:05:44 -0400, Poquito Loco wrote: Well??? Where's that recipe for your own? I need a good recipe. The rub is 3 parts paprika (some like more) 6 parts black pepper6 parts garlic powder 3 parts onion powder 4 parts salt 3 parts oregano 2 parts thyme on the ribs I also throw in some McCormack grill mates BBQ powder and a bunch of brown sugar. (about as much as the rub) Change your paprika to smoked paprika and try it. I like it. |
Cajun Sweet Potatoes
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Cajun Sweet Potatoes
On Thu, 27 Mar 2014 18:42:45 -0500, Boating All Out wrote:
In article , says... On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim wrote: Same here with the sweet potatoes but my wife likes them. She is not much on spices tho. Bake and put some salted butter on them. Yum. Candy them with brown sugar and orange juice. Yumyum. Too many yummy calories. Miniature marshmallows melted on top the brown sugar and orange juice - yummier. |
Cajun Sweet Potatoes
F*O*A*D wrote:
On 3/27/14, 7:42 PM, Boating All Out wrote: In article , says... On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim wrote: Same here with the sweet potatoes but my wife likes them. She is not much on spices tho. Bake and put some salted butter on them. Yum. Candy them with brown sugar and orange juice. Yumyum. We bake them and put a tiny pat of butter and a bit of salt on them, probably because we like the taste of sweet potatoes and don't see a need to camo that taste in a bunch of peppery spices that leave you tasting the spices, but not the underlying ingredient. If I cook a steak, it's the steak I want to taste, not some recipe of ingredients that hide the fact that it is a steak, and not a melange of fiery spices. I might use a dab of steak sauce or ketchup, maybe. We have a friend from India who says that many highly spiced foods are prepared that way in his part of the world because the underlying product on which the spices are placed are not that fresh, and the spiciness helps hide that fact. That shouldn't be a problem in this country. I know in Europe many sauces were developed to hide the poor quality of beef, poultry, fish, et cetera, but that was in the days before reliable refrigeration. Steak sauce? Ewwwwwwww. You have to like sweet potatoes first. Plain sweet potatoes are healthy, and boring. Put in to a stir fry, etc. good addition. |
Cajun Sweet Potatoes
On 3/27/14, 6:56 PM, F*O*A*D wrote:
On 3/27/14, 9:35 PM, Califbill wrote: F*O*A*D wrote: On 3/27/14, 7:42 PM, Boating All Out wrote: In article , says... On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim wrote: Same here with the sweet potatoes but my wife likes them. She is not much on spices tho. Bake and put some salted butter on them. Yum. Candy them with brown sugar and orange juice. Yumyum. We bake them and put a tiny pat of butter and a bit of salt on them, probably because we like the taste of sweet potatoes and don't see a need to camo that taste in a bunch of peppery spices that leave you tasting the spices, but not the underlying ingredient. If I cook a steak, it's the steak I want to taste, not some recipe of ingredients that hide the fact that it is a steak, and not a melange of fiery spices. I might use a dab of steak sauce or ketchup, maybe. We have a friend from India who says that many highly spiced foods are prepared that way in his part of the world because the underlying product on which the spices are placed are not that fresh, and the spiciness helps hide that fact. That shouldn't be a problem in this country. I know in Europe many sauces were developed to hide the poor quality of beef, poultry, fish, et cetera, but that was in the days before reliable refrigeration. Steak sauce? Ewwwwwwww. You have to like sweet potatoes first. Plain sweet potatoes are healthy, and boring. Put in to a stir fry, etc. good addition. Sometimes, I stated, I use a dab of steak sauce. We do like sweet potatoes, baked, and don't feel the need for them to be spiced up with heat. I've had barbecue dishes at friends' parties and left most of the main meat course on my plate because I thought it was too spiced up, too hot, and I couldn't really taste what I was eating. It's probably the "heat" I dislike more than spices generally. The meatballs I make (baked) have plenty of seasonings/spices in them, but the only heat they get is from the oven. They include Parmesan, panko or italian bread crumbs, onion, garlic, oregano, salt, pepper, basil, and whatever they pick up from the spaghetti sauce. Different tastes. One of the moms down the street from our house where I grew up was an immigrant from Italy, and a very traditional Italian mama and cook. Fabulous woman, with five kids. I ate there a lot because the mom liked me, and I ate whatever she put in front of me. Her kids were "fussy" eaters, but I was not. But they all liked really hot Italian peppers on everything, and I did not, so I always got a plate without peppers that weren't cooked into her sauces. But everyone else piled 'em on and even ate the peppers as snacks. Too hot for me. We had a Greek mom down the street, too, another first-rate cook. I grew up on Mexican, mid-west and Chinese food. Love hot spicy, food. |
Cajun Sweet Potatoes
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Cajun Sweet Potatoes
On Thursday, March 27, 2014 4:41:28 PM UTC-4, wrote:
On Thu, 27 Mar 2014 13:05:44 -0400, Poquito Loco wrote: Well??? Where's that recipe for your own? I need a good recipe. The rub is 3 parts paprika (some like more) 6 parts black pepper6 parts garlic powder 3 parts onion powder 4 parts salt 3 parts oregano 2 parts thyme on the ribs I also throw in some McCormack grill mates BBQ powder and a bunch of brown sugar. (about as much as the rub) " part " = Teaspoon, Tablespoon??? Thank you, looks like a nice rub. |
Cajun Sweet Potatoes
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Cajun Sweet Potatoes
On Thu, 27 Mar 2014 20:00:03 -0400, F*O*A*D wrote:
On 3/27/14, 7:42 PM, Boating All Out wrote: In article , says... On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim wrote: Same here with the sweet potatoes but my wife likes them. She is not much on spices tho. Bake and put some salted butter on them. Yum. Candy them with brown sugar and orange juice. Yumyum. We bake them and put a tiny pat of butter and a bit of salt on them, probably because we like the taste of sweet potatoes and don't see a need to camo that taste in a bunch of peppery spices that leave you tasting the spices, but not the underlying ingredient. Many of us just aren't wild about the taste, so we enhance it. Lots of folks do that with rockfish also. If I cook a steak, it's the steak I want to taste, not some recipe of ingredients that hide the fact that it is a steak, and not a melange of fiery spices. I might use a dab of steak sauce or ketchup, maybe. Steak and sweet potatoes are treated differently by most folks. We have a friend from India who says that many highly spiced foods are prepared that way in his part of the world because the underlying product on which the spices are placed are not that fresh, and the spiciness helps hide that fact. That shouldn't be a problem in this country. On the other hand, a visit to an Indian restaurant can provide some fine dining - even with all the spices on the fresh food. I know in Europe many sauces were developed to hide the poor quality of beef, poultry, fish, et cetera, but that was in the days before reliable refrigeration. But the Europeans still use spices on most of their foods. Maybe because a good use of spices makes the dish taste better? |
Cajun Sweet Potatoes
On 3/27/2014 9:56 PM, F*O*A*D wrote:
On 3/27/14, 9:35 PM, Califbill wrote: F*O*A*D wrote: On 3/27/14, 7:42 PM, Boating All Out wrote: In article , says... On Wed, 26 Mar 2014 20:18:58 -0700 (PDT), Tim wrote: Same here with the sweet potatoes but my wife likes them. She is not much on spices tho. Bake and put some salted butter on them. Yum. Candy them with brown sugar and orange juice. Yumyum. We bake them and put a tiny pat of butter and a bit of salt on them, probably because we like the taste of sweet potatoes and don't see a need to camo that taste in a bunch of peppery spices that leave you tasting the spices, but not the underlying ingredient. If I cook a steak, it's the steak I want to taste, not some recipe of ingredients that hide the fact that it is a steak, and not a melange of fiery spices. I might use a dab of steak sauce or ketchup, maybe. We have a friend from India who says that many highly spiced foods are prepared that way in his part of the world because the underlying product on which the spices are placed are not that fresh, and the spiciness helps hide that fact. That shouldn't be a problem in this country. I know in Europe many sauces were developed to hide the poor quality of beef, poultry, fish, et cetera, but that was in the days before reliable refrigeration. Steak sauce? Ewwwwwwww. You have to like sweet potatoes first. Plain sweet potatoes are healthy, and boring. Put in to a stir fry, etc. good addition. Sometimes, I stated, I use a dab of steak sauce. We do like sweet potatoes, baked, and don't feel the need for them to be spiced up with heat. I've had barbecue dishes at friends' parties and left most of the main meat course on my plate because I thought it was too spiced up, too hot, and I couldn't really taste what I was eating. It's probably the "heat" I dislike more than spices generally. The meatballs I make (baked) have plenty of seasonings/spices in them, but the only heat they get is from the oven. They include Parmesan, panko or italian bread crumbs, onion, garlic, oregano, salt, pepper, basil, and whatever they pick up from the spaghetti sauce. Different tastes. One of the moms down the street from our house where I grew up was an immigrant from Italy, and a very traditional Italian mama and cook. Fabulous woman, with five kids. I ate there a lot because the mom liked me, and I ate whatever she put in front of me. Her kids were "fussy" eaters, but I was not. But they all liked really hot Italian peppers on everything, and I did not, so I always got a plate without peppers that weren't cooked into her sauces. But everyone else piled 'em on and even ate the peppers as snacks. Too hot for me. We had a Greek mom down the street, too, another first-rate cook. FACINATING! |
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