Treat yourself to a comforting Southern classic with these Loaded Crawfish Sweet Potatoes, packed with a creamy, cheesy crawfish sauce and bold Cajun flavor. Perfect for weeknight dinners or casual gatherings!
Loaded Crawfish Sweet Potatoes
Makes 6 servings
Ingredients
- 6 large sweet potatoes
- ¼ cup unsalted butter
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- ½ cup chopped celery
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 1 tablespoon hot sauce
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 2 teaspoons Cajun seasoning
- 1 teaspoon ground black pepper
- 1 (16-ounce) package frozen crawfish tails, thawed and undrained
- 2 cups shredded Monterey Jack cheese (8 ounces)
- Garnish: chopped fresh parsley, chopped crispy tasso
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- On prepared pan, place sweet potatoes. Pierce each potato several times with a fork.
- Bake until soft, about 1 hour.
- Meanwhile, in a large skillet, melt butter over medium heat. Add onion, bell pepper, celery, and garlic; cook, stirring occasionally, until tender, 5 to 7 minutes. Add flour, and cook, stirring occasionally, until combined and lightly toasted, about 15 minutes.
- Stir broth, cream, hot sauce, bay leaves, salt, Cajun seasoning, and black pepper into vegetable mixture. Bring to a boil over medium-high heat, stirring occasionally; reduce heat to medium, and simmer until mixture is thick and bubbly, 10 to 15 minutes.
- Add crawfish and cheese to vegetable mixture, and cook, stirring occasionally, until just heated through, 5 to 7 minutes. Discard bay leaves.
- Split potatoes, and fluff with a fork. Spoon crawfish mixture onto each potato. Garnish with parsley and tasso, if desired. Serve warm.
