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Cajun Scalloped Sweet Potatoes

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“This has deep baked in spicy flavors and is so pretty. It's perfect for brunch or as a side dish for dinner.Serve it with scrambled eggs and fruit for breakfast. Adapted from Mollie Katzen's Sunlight Cafe cookbook.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 425*F.
  2. Coat the bottom of a 1 1/2-2 quart baking pan or gratin dish with olive oil. Spray a large sheet of foil on one side with cooking spray.
  3. Peel the sweet potatoes and slice them paper thin(a food processor with a thin slicing attachment or a mandoline works great).Spread the sweet potato slices in the pan.
  4. Combine the salt, seasonings, garlic, and chiles in a 4 cup liquid measuring cup. Pour in the half and half(or milk) and stir until blended, and slowly pour the seasoned milk over the sweet potato slices in the pan.
  5. Cover the pan tightly with the prepared piece of foil(sprayed side down)., and bake it in the center of the preheated oven for about 40 minutes.
  6. Pull out the oven rack, remove the foil, and use a long handled spoon to carefully "stir"( lifting and arranging) the potatoes a few times to redistribute the seasonings.
  7. Return pan to the oven and bake uncovered for 20 minutes more, or until the potatoes look slightly shriveled and golden on top. If you would like a sweet touch, sprinkle the top with the optonal sugar during the last 10 minutes or so of baking.
  8. Remove from the oven, drizzle with the lemon juice, and cool for about 15 minutes before serving. Any extra liquid will get absorbed during this waiting period.
  9. Serve warm and tuck a lemon wedge onto the side and a dab of tomato jam if desired. Enjoy!

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