Food Is A Mood

Cajun Sweet Potato Crisps

It was an innocent flirtation, courted in the confines of her kitchen.

Spicy, but safe.

Thoughts of New Orleans wafted through her imagination like a blues riff drifting into the night from a street corner in the French Quarter.

She closed her eyes and pictured herself on a wrought iron balcony surrounded by wisteria, crepe myrtle, and magnolia — a rainbow of blossoms intoxicating her with their heady scent.

Although she’d never been to Mardis Gras, the idea of it exhilarated her. The colors. The music. The food.

Mostly, the food.

Well, maybe the music…

Playing with my food

Cajun Sweet Potato Crisps with Red Hot Mayo

1 baked sweet potato, unpeeled (great way to use up leftovers)

1 egg, beaten

1 Tbsp. water

Salt & pepper to taste

1/2 c. Panko bread crumbs

Cajun seasoning to taste

1 to 2 Tbsp. oil for frying

Slice sweet potato into 1/4″ rounds; set aside.

In a small bowl, combine egg, water, salt, and pepper.

Place Panko bread crumbs in another small bowl.

Dip slices into egg wash, followed by Panko crumbs; set aside.

In a large skillet, heat oil until sizzling. Fry coated slices until golden on both sides; remove from skillet.

Sprinkle liberally with Cajun seasoning.

Red Hot Mayo

1/2 c. mayonnaise

Louisiana Hot Sauce to taste

Cayenne pepper to taste

Combine ingredients in a small bowl. (Don’t be shy — jazz it up!)

Serve with Cajun Sweet Potato Crisps.

Mood Music

Food is a mood. Music sets the tone. Imagine the possibilities…

Enjoying a little jazz for dinner,

~ Kim

© 2011-2014 Kim Bultman and a little lunch

20 thoughts on “Food Is A Mood

    • Apologies for not responding until now, Catherine. My satellite internet has been going buggy for two days while they’re doing “upgrades.” Let me know how you like them, spicy or not!

  1. Where I’m from, potato type pancakes (and similar things) are so popular, but seriously never seen anything with sweet potatoes. Love the sound of these crisps, and I’m sure hubby would love me even more if I made them:)

    • Hi, Purabi! Thanks for asking about Cajun seasoning, and yes, you can make it at home! It consists of paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, & thyme. (Some folks add chili powder or a pinch of sugar, too.) The proportions are subject to taste, but generally use twice as much paprika, salt and garlic powder than the rest of the spices. Store in an airtight jar. Enjoy!

  2. Oooh, I like the writing for this one too. Love that you started us off on that balcony with the lovely aromas of some of my favorite flowers. May have to jazz up some dishes (including this for Fat Tuesday). Thanks for taking us there with you. Have you ever been to Thailand? Maybe in an upcoming episode? Happy beginning of a new week!

  3. I have to say, I like the writing in this one. It felt like a mystery. Great recipe, Kim. I’d like to try this one out next Sunday actually for game day.

    • Dawn, the “crunchy” of the Panko against the “creamy” of the sweet potato and the “spicy” of the mayo prompted New Orleans musings, before, during, & after! I’ve been in a writing mood lately (besides a food mood) — thanks for your encouragement!

    • Yes ma’am, Shirley, it’s an original. Truth be told, the only thing I had in the fridge was that baked sweet potato and I was too lazy to go to the store, lol! Like the ol’ saying goes: “Necessity is the mother of invention.” :)

    • Mike, you’re welcome here any time — let me know next time your travel plans include Tulsa or OKC! :) I’ve only been to New Orleans in a semi, and needless to say, it didn’t afford the sight-seeing (and savoring) I wanted to do. But, as you say, “we can dream…”

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