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    Sweet Potato Seasoning

    September 20, 2015 By Meagan Fikes 10 Comments

    Sweet Potato Seasoning | The perfect seasoning blend for sweet potatoes - baked, mashed, steamed, fries, tots,... really any form you can think of! | eatsomethingdelicious.com

    Four spices in a mound together on a white plate.


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!


    Here's a quick recipe for you!  I've been using these same four seasonings to season anything and everything sweet potato related for the longest time. I was thinking about how convenient it would be to have this premixed and on-hand since I use it so often.

    I made a quick batch of sweet potato fries to taste-test the seasoning. This was by far my favorite way to enjoy the seasoning so far. If you're wondering about those, I just peeled and cut up a sweet potato, tossed in some melted coconut oil, and baked at 400ºF for about 35 minutes. Super easy.

    Sweet potato fries on a baking sheet.

    We use this seasoning often on one of our weeknight go-to recipes. It's pretty easy too. It's just chicken, cubed sweet potato, and spinach combined in the same dish with this seasoning sprinkled over it all. Sometimes we bake it all in one dish, sometimes we pressure cook the whole thing in the Instant Pot, and other times, we steam the sweet potato in the microwave and cook the spinach and chicken in some bacon fat on the stovetop.

    If you've made this before and something looks different, it's because I updated the photos (November 2019). Since I included photos of a whole sweet potato this time, I wanted to share how I made that too in case you are wondering. The whole sweet potato that you'll see in a few pictures was cooked in the Instant Pot. I added a cup of water then added a steamer rack/trivet with the sweet potato on top. I cooked it under pressure for 25 minutes. Once the pressure released, I sliced it open and fluffed it with a fork then added some dairy free butter and a good sprinkle of the sweet potato seasoning blend.

    A baked sweet potato split open with seasoning sprinkled on.

    Need more ideas? How about sweet potato that has been baked, mashed, steamed, or fried? Or even made into tots?

    If you want to stick around, I have something exciting to tell you about! (If not, the recipe is at the end of this post :))

    I got to go out to eat!!!

    It's so rare that I can eat out safely. Other than the Minsky's Pizza by my house, I haven't eaten out since we vacationed in Colorado last October. I knew there was nothing in our area but since we were traveling to my parent's lake house at Beaver Lake, I decided to see if we might pass any safe restaurants on our way there and sure enough, there was a dedicated gluten free restaurant just a half hour away in Eureka Springs! I was completely surprised. It's a Mexican restaurant called Aquarius Taqueria. I checked it out and they said they never have gluten in the kitchen and the only gluten in the restaurant is the beer.  I had some serious doubts that beer would somehow cross-contaminate my food so I completely trust them. (Update: This restaurant is closed as of August 2021.)

    Aquarius taqueria sign in the dark.

    But apparently I'm the worst food blogger ever. I committed a serious food blogging crime. I was so excited to eat my food that when it came out...I forgot to take a picture (GASP!) I'm the worst. But let me paint you a picture with words. <—Stop rolling your eyes at that sentence.

    Everything on the menu sounded amazing. In particular, they had so many creative varieties of tacos. I almost got the fish tacos but I wanted something with more variety (aka, more foods) so I got what they call the Aquarius Plate.

    The Aquarius Plate was a large platter of salad, beans, rice, guacamole, salsa, and meat. I went with their pork which was so good. The pork was shredded into larger pieces and was so tender but still had those little crispy edges. (Important update: get the fish. OMG SO GOOD.)

    I also tried their homemade corn tortillas and it was unlike any corn tortilla I’ve ever had. They were really more like a steamed flour tortilla but softer.

    P.S.  I didn't get sick which is the most important thing.

    A small ramekin of spices with a baked sweet potato behind it.

    Print

    Recipe

    Four spices in a mound together on a white plate.

    Sweet Potato Seasoning

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Meagan Fikes
    • Prep Time: 5 mins
    • Total Time: 5 mins
    • Yield: 24 servings 1x
    • Category: Spices
    • Diet: Gluten Free
    Print
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    Description

    The perfect seasoning blend for sweet potatoes - baked, mashed, steamed, fries, tots,... really any form you can think of!


    Ingredients

    • 1 Tbsp salt
    • ½ Tbsp pepper
    • 1 tsp cinnamon
    • ½ tsp cayenne

    Instructions

    1. Combine all ingredients and mix together. Keep on hand to season your favorite sweet potato dishes. Done!

    Notes

    If you have an empty seasoning jar, use it to store this sweet potato seasoning and always have some on-hand.

    Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contact while cooking.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    A small ramekin of seasoning on a marble surface.

    Sweet Potato Seasoning | The perfect seasoning blend for sweet potatoes - baked, mashed, steamed, fries, tots,... really any form you can think of! | eatsomethingdelicious.com
    Sweet Potato Seasoning | The perfect seasoning blend for sweet potatoes - baked, mashed, steamed, fries, tots,... really any form you can think of! | eatsomethingdelicious.com
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    Reader Interactions

    Comments

    1. Darcie

      September 20, 2015 at 11:21 pm

      Oh my goodness!!! Love this post so much! It's fantastic you were able to enjoy a meal out and without awful repercussions! Oh btw, what was that yummy looking blue drink in the pic?! Oh and that sweet potato seasoning sounds fantastic (minus the pepper!) what an awesome idea to always keep some on hand, especially for yummy sweet potato fries ? Oh, and I am totally trying that chicken and spinach sweet potato dish sometime for dinner!

      Reply
      • Meagan

        September 21, 2015 at 12:49 pm

        It was some sort of Blue Curacao margarita. It wasn't mine but yeah, it looked good. I'm excited for you to try the chicken spinach sweet potato dish. Let me know how it turns out!

        Reply
    2. Tracey

      October 30, 2015 at 4:13 am

      Good to hear you found somewhere to eat, must get frustrating sometimes especially when you want a break form cooking.
      I like the sound of the spice combination I am going to try it and I love sweet potato !! Thanks for sharing.

      Reply
      • Meagan

        November 02, 2015 at 2:16 pm

        Thanks, Tracey. It seems like it should be frustrating but I've had to do it so long that I don't even think about it anymore. I'm so fortunate that cooking has always been a hobby of mine as opposed to a daily chore. However, there is something exciting about finding new restaurants and trying new dishes. I do miss it sometimes. So when I actually do find a safe place to eat, it's just that much more special.
        Be sure to let me know what you think of the seasoning blend. I really think the spicy/sweet combination is perfect on sweet potato. Thanks for trying it!

        Reply
        • Tracey

          November 03, 2015 at 12:51 am

          Hi Meagan, I tried this blend today on my sweet potato chips for lunch, I like the kick you get from the cayenne pepper but its not too spicy. Its really good will use again. Thank you!

          Reply
          • Meagan

            November 03, 2015 at 1:21 pm

            Thanks for the feedback, Tracey. So happy you liked it!

            Reply
    3. Shelia

      May 19, 2017 at 12:50 pm

      I found your post, sweet lady, thanks for sharing. I just tried these spices on my sweet potato/apple dish!
      Tasty tasty tasty. My husband said it's a keeper!

      Reply
      • Meagan Fikes

        May 19, 2017 at 1:17 pm

        Thanks for the feedback, Sheila. I'm so happy to hear you and your husband enjoyed the seasoning!

        Reply
    4. carl

      January 15, 2019 at 4:09 pm

      Hello. Can I use paprika or chili powder in place of the cayenne? Thank You for the spice mix idea!

      Reply
      • Meagan Fikes

        January 15, 2019 at 11:10 pm

        The cayenne is mostly added for a touch of spice rather than flavor but I don’t see why those wouldn’t work! I’d mix up the other spices and add them to your food then sprinkle on either paprika or chili powder to taste. If you use paprika in particular, you’ll probably end up adding quite a bit (unless it’s smoked paprika!) Chili powder will change the flavor a lot more than paprika but it sounds like it would be good too! I don’t think you can really go wrong if you just play around with the spices a little and see what tastes good to you!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

    I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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