Cajun Baked Sweet Potatoes

I feel like I'm slowing down. It's a combination of pure exhaustion from school (although I'm still cooking a whole lot!) and finding myself wanting to repeat recipes more often. To make the fantastic ones I've already blogged about. Because I miss them. And because sometimes you want some stability in your life- to make a meal that you know is going to be really good! This cooking hobby has an element of risk and surprise to it. It's a process of trial and error. And the errors aren't few. Food goes to waste, money down the garbage disposal, discomfort left in our bellies. But I think that's what makes the success so sweet. It doesn't happen every day and so when it does it feels (and tastes) amazing!

Overall, I wouldn't consider myself a big risk taker. (Except maybe for when it comes to not studying for tests. But that's probably laziness.) I wear my seat-belt and lock my doors. I brush my teeth incessantly and take my vitamins (and a much tinier pill to prevent other consequences) every morning on the dot. I like the security of helmets and safety straps and sidewalks. But when it comes to food, I'm pretty adventurous. I'm willing to take the chance to try something I might not like, that might turn out terrible, and then deal with the disappointment (and/or the stomach ache).

The other reason my future posts may slow down is that Spring break is upon us! A whole week of relaxation! (I"m trying not to think of the tests and homework due dates that my cruel teachers scheduled for the day we return.) We're traveling to the Outer Banks again to inhabit a huge beach house with a bunch of friends and then dropping in on my parents for a day or two. My kitchen will remain vacant. Hopefully I'll have a few recipes tucked away to share with you anyway!

If not, you can always check out the index. There are a lot of outstanding finds in there. Sometimes I just browse through my own digital recipe box, gawking at all the food I've made, astonished that I accomplished so much in the last year. One thing's for sure: in 2009 we ate well.

INGREDIENTS
2 lbs. sweet potatoes, peeled (or not- I forgot!) and cubed
1 tsp. brown sugar
1/4 tsp. sea salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
about 2 tsp. extra virgin olive oil (enough to coat)

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large bowl, drizzle sweet potatoes with olive and and sprinkle in seasonings. Toss to coat. Spread in a single layer on a lightly greased/foil-lined baking sheet.

3. Bake in preheated oven for 35-45 minutes (depending on size), turning every 15 minutes or so, until soft on the inside and golden and crunchy on the outside. Serve immediately.

Serves 4.

(Adapted from All Recipes)