Roasted Cajun-spiced sweet potatoes are tossed with cornmeal crusted okra, sweet crunchy bell peppers, and juicy corn in this spicy sweet potato salad that makes for a perfect summer side or main meal.
cajun sweet potato salad with cornmeal-crusted okra, corn and bell peppers

I know it’s generally a bad idea to talk politics over dinner.

But in the race for Potato Salad Champion of the World?

I’m throwing my support to the almighty sweet potato.

All the way.

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White potatoes have had their (mayo-soaked) moments of glory, but, to be blunt – I’m over it.

Creamy, heavy, gloppy is out.

Spicy crispy crunchy sweet is IN.

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Perfect timing for sweet potatoes to step out from behind their reputation of being a brown-sugar-and-marshmallow one trick pony and into the Cajun-spiced sunlight.

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Fresh flavors abound in this salad, as spicy roasted sweet potatoes are tossed with crispy cornmeal-crusted okra, juicy bites of corn kernels, crunchy bell pepper bites, and cheddar cheese cubes that have a tendency to melt into creamy hot messes (the best kind) when served warm.

Suffice it to say, it’s pretty much everything traditional potato salad is not. Namely tasty, delicious, and non-atherogenic.

So the next time that polling center comes around?

We’re going to vote with our gut. And our taste buds.

Sweet Potato For President.

FTW.

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Cajun Sweet Potato Salad with Cornmeal-Crusted Okra, Corn and Bell Peppers
 
Roasted Cajun-spiced sweet potatoes are tossed with cornmeal crusted okra, sweet crunchy bell peppers, and juicy corn in this spicy sweet potato salad that makes for a perfect summer side or main meal.
Yield: 6-8 servings
Ingredients
  • 3 lb sweet potatoes, peeled and cut into ½-inch cubes
  • 8 tbsp olive oil, divided
  • 2 tsp salt, plus more to taste
  • 2 tsp cayenne pepper
  • 2 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 lb okra, stems removed and cut into ½-inch slices
  • ½ cup cornmeal
  • 2 bell peppers, seeded and diced
  • 7 ears corn
  • 8 oz cheddar cheese, cut into ¼-inch cubes
Instructions
  1. Heat oven to 400.
  2. In a large bowl, toss together the sweet potato cubes, 2 tablespoons of olive oil, salt, cayenne pepper, sweet paprika, oregano, and thyme. Arrange in a single layer on a parchment-lined baking sheet and roast for 30 minutes.
  3. Meanwhile, in a large nonstick skillet, heat 3 tablespoons of olive oil. Add the okra to the pot and saute for 10-12 minutes or until bright green, stirring frequently. Season generously with salt and stir in the cornmeal and remaining 3 tablespoons of olive oil. Saute for 5-10 minutes or until crisp. Remove from heat.
  4. In a large bowl toss together the roasted sweet potatoes, cornmeal-crusted okra, bell peppers, kernels from the corn, and cheddar cheese cubes. Serve warm or at room temperature.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl

For more summery sweet potato recipes, check out these:

savory chickpea pancakes with spicy roasted carrots, sweet potatoes, and feta

Savory Chickpea Pancakes with Spicy Roasted Carrots, Sweet Potatoes and Feta

smoky sweet potato burgers with roasted garlic cream and avocado on whole wheat sliders

Smoky Sweet Potato Burgers

quinoa and sweet potato croquettes

Quinoa and Sweet Potato Croquettes

From Around the Web:

Healthy Grilled Sweet Potato Nachos from Pinch of Yum

Roasted Sweet Potato and Black Bean Burgers from Foodie with Family

Spicy Sweet Potato Hummus from The Novice Chef Blog

Sweet Potato and Millet Falafel from Oh My Veggies

Sweet Potato Salad with Charred Corn and Miso from 10th Kitchen

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53 Responses to Cajun Sweet Potato Salad with Cornmeal-Crusted Okra, Corn and Bell Peppers

  1. I love the cornmeal crusted okra in this dish! We always end up with okra and I am always looking for new ways to prepare it.

  2. Monica says:

    Love this…I just adore sweet potatoes and this is such a unique way to enjoy it. I haven’t had okra in too long and you’ve also got me itching to get some more fresh corn.

  3. I spy another recipe with corn here too! 🙂 Haha. We eat sweet potatoes about once a week year round….this dish would be a great one to add to the rotation!

  4. you realize I am cajun right? You realize this dish makes me want to jump in the kitchen right now at 7 in the morning and get cookin! You realize this is amazing right?

  5. I had an unfortunate incident with traditional potato salad, and I just can’t bring myself to eat it any more. Which is sad, because it’s usually like the ONLY vegetarian thing at a potluck. This takes potato salad to a whole new delicious level and I demand this become a new potlucks staple.

  6. Hahha you always are the best!! Okra is one of my favorites and the cornmeal crust here is a great idea!!

  7. I could totally get down in this recipe -I love the texture that the cornmeal brings. Great recipe!

  8. Beth says:

    Yes, to everything you say about sweet potatoes. This salad looks so great, I could eat it right now – and I basically just got up from the breakfast table.

    P.S. Just read your comment on my blog. By coincidence, Goldfinch is next on my list! Looking forward to getting started.

  9. First I have a ton of okra ready to be used and it’s refreshing that I am not going to have to fry it. I love the combination with the sweet potato and addition for spice. I think you and John might go to war on politics though – he might vote for the Russet.

  10. im not a big okra person but crusted with cornmeal might change that for me.

  11. Ummm, yes. I couldn’t agree with you more. Sweet potatoes are getting my vote–running mate? Okra.

  12. daphne says:

    You got me there with “sweet crispy and crunchy” how can anyone resist? Okra is one of my fav veges that I believe is understated- bring that back to fashion Joanne!

  13. I made sweet potato salad for the first time this summer, and I am not sure that I will end up going back to the regular kind. Love the way you fancied this one up with okra (one of my favorite vegetables.)

  14. Those cornmeal crusted okras are the stars! The salad looks scrumptious.

  15. I am totally additive for sweet potato. So, I love every recipe with sweet potato involved! This salad looks so flavourful and I could eat this right now even though it is only 9:25 in the morning 😉

  16. I love this summery take on the sweet potato and this satisfying salad!

  17. Sues says:

    I totally agree with sweet potatoes for prez. The flavors in this dish look incredible!!

  18. I like every potato in every way…it’s just a thing! This way seems fabulous to me! Bring on the spicy-crispy-crunchy-sweet!

  19. Kinsey says:

    I love the idea of the okra with the sweet potatoes! I’ve always been afraid to try okra (I have no connections to the south whatsoever), but this salad gives me the confidence that I can do it. Delicious as always, Joanne!

  20. The one child loves sweet potatoes and the other prefers normal ones, so they get to share the table in our house 🙂

  21. Holy smokes I want this in my life!

  22. I love cajun food and you got me at cornmeal crusted okra!

  23. Julia says:

    Sweet potato has my vote for president, ah shhh son! I love that this is not glopped up with mayo. I love that it’s fresh, crisp, full of flavor. I love that this is the most un-disgusting potato salad I ever did see. I love this sweet potato salad. Bring on the okra!

  24. Sweet potato and corn and cajun flavours = perfection. Fact. And also, I keep meaning to try okra. Thanks for giving me the inspiration and recipe to do so!

  25. I love big flavors. I always feel so much more satisfied after having a meal that is spicy and savory. Love this combination. Definitely one that will keep me feeling full.

  26. Alex Caspero says:

    This sounds like a bowl of everything I am craving right now! Spicy, comfort food! Can you believe I’ve never had okra? Really. And I’m originally from the South! No excuses. I need to make this one!

  27. Kate says:

    I made some sweet potato salad early in the summer. I love it as an alternative to regular potato salad.

  28. Haha yes it’s definitely time the sweet potatoes have their moment to shine! I am a big fan of okra and love the sound of the cornmeal crust!

  29. Pam says:

    I am with you – sweet potatoes all the way. This salad looks superb!

  30. Eileen says:

    Hmm! Okra is one of those vegetables that just doesn’t happen at our house, but now I’m curious. May have to go find some soon!

  31. Sweet potatoes are the best! This salad sounds so good!

  32. ooh this salad looks delicious! love anything cajun flavoured.. definitely trying the recipe out.. love sweet potato!

  33. Creamy, heavy, gloppy is still in around my house. However, I am totally on board with spicy crispy crunchy sweet also. I do not discriminate when it comes to potatoes. This sounds awesome!

  34. Texture, flavor, healthy – I could get into this salad. Pinning. I gotta try.

  35. Teffy Perk says:

    This looks so so good!
    I love sweet potatoes, so any recipe that has them I’m in! Adding okra and corn? Ah-mazing.

    {Teffy’s Perks} X

  36. Hotly Spiced says:

    This is so colourful and pretty. My Arabella would be with you – she always groans when I cook potatoes and says, ‘Mum, why didn’t you just cook sweet potato’ xx

  37. Reeni says:

    I’ve only had okra a few times and loved it! It’s a surprising but totally delicious addition to this salad! I’m ready to eat lots of sweet potatoes.

  38. Ohmigosh, sweet potato salad. WHY have I never tried this before?! This salad looks seriously amazing, Joanne! LOVE all that gorgeous okra and corn! So trying this once I get my hands on some okra! 😉 Pinned.

  39. Very southern-inspired, I love it! And sweet potato anything is delicious.

  40. Loving all these veggies happening here! I need some of this sweet potato salad asap!

  41. Leah Davis says:

    Love the idea of using sweet potatoes instead of normal potatoes in potato salad!! What a stellar summer veggie combo!!

  42. Danguole says:

    I’m feeling everything about this! White potatoes are for baking and topping with butter, coarse salt, and lots and lots of fresh black pepper (I’m hungry right now).

    And thanks for shouting out to my miso-ey version!

  43. Laura says:

    This looks awesome!!!! Am i the only one who had to google atherogenic lol?

  44. Isadora says:

    I love the idea of making a sweet potato salad!! I eat regular potato salad all the time but don’t think I’ve ever had a sweet potato salad! I must try it soon! I also haven’t had fried okra in ages, but this is taking me back!

  45. Jordan says:

    Yum! This reminds me of a dish my dad made all the time when I was growing up. Hearty, warm, and satisfying! And I’m with you on the typical potato salad – gloppy is out!

  46. Lynna says:

    Okay, why the heck have I not thought about sweet potato salad when I loveee potato salad???? This sounds incredible, Joanne! Sweet potatoes should definitely NOT be a one trick pony!!

  47. Elizabeth says:

    This looks fabulous!

    Let’s see now; – sweet Potato, check! – corn, check! bell peppers, check! cornmeal, check! okra, … oh oh!!

    Time to head back to the vegetable store.

  48. Lauren says:

    What color bell peppers?! Green? Red? Yellow? Orange??

  49. Amanda says:

    This looks so yummy! Have you ever tried making this with frozen okra? It is hard to find fresh okra where this time of the year

    • joanne says:

      I haven’t, but it might be a little bit hard to get the cornmeal to stick to the okra if it’s not dry. It’s worth a try, though! I would thaw it and pat dry before using in the recipe.

  50. […]  Cajun Sweet Potato Salad – Eats Well With Others […]

  51. Hope says:

    Tried this recipe this week! Super yummy. I reduced the spice mix and thought it would have been too spicy otherwise. I also cooked the bell peppers on the stove for about 6 minutes on medium heat. They were still crunchy but it brought out their flavor a bit.

    Next time I make it, I think I am going to toss the okra with egg, batter with cornmeal, then bake for about 20 minutes.

    Another note about this recipe is that is makes A LOT of food. As a side, I’d say it’s actually more like 10 servings.

    Great recipe, thanks for sharing!

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