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
  • 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
  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.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at