Lipton Onion Roasted Sweet Potatoes

Home » Side Dishes » Lipton Onion Roasted Sweet Potatoes

A 30-minute recipe for savory oven roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices!

I've been making my traditional Lipton Onion Roasted Potatoes for decades but have been switching it up lately with sweet potatoes!

My baby girl spent a semester abroad in Edinburgh, Scotland earlier this year and came home with new tastebuds and a love of cooking (on top of a gozillion memories, new forever friends and life experiences I could only have dreamed of having at that age!)

One food she discovered a passion for is sweet potatoes. I blame their Canadian daddy for this, but my kids never learned to love sweet potatoes. Husband likes his potatoes white and boiled like all good Irish Catholics, thankyouverymuch.

So I was tickled when she fell in love with sweet potatoes (in Scotland... I know it doesn't make much sense) and we cooked them like crazy while she was home for winter break.

Here's something maybe odd about me... I don't like all the sweet stuff on my sweet potatoes. I eat baked sweet potatoes like I eat regular sweet potatoes: with butter, salt and pepper. The first time I ordered a baked sweet potato at a restaurant and it showed up at the table buried under brown sugar and cinnamon I was so disappointed! I know that's how a lot of folks eat them but I just can't do it.

Now, like all good Southerners, I do like me a Sweet Potato Casserole (especially on the "ham holidays" like Christmas and Easter). But otherwise, I just want my sweet potatoes straight-up.

I also like a little heat with sweet potatoes so when I started making my traditional Lipton Onion potatoes with sweet potatoes, I changed the recipe up a bit by adding some smoked paprika and cayenne pepper!

You can make these with whichever spices you like best. The Lipton Onion soup mix is a must but change the rest however you like! Thyme and rosemary would be divine with these!

If you're one of those who likes the sweet stuff with your sweet potatoes, add some cinnamon (cloves, allspice, ginger, nutmeg, etc.) to yours then sprinkle everything with brown sugar when you take them from the oven.

INGREDIENTS & SUGGESTIONS

The first 4 ingredients are the backbone of the recipe but you can change up the spices with whatever you like best! I went with a smoky, spicy profile but herbs would be great too! See the last paragraph above about going a sweet route too!

• Sweet potatoes 
• Olive oil
• Lipton Onion Soup Mix
• Salt
• Smoked paprika
• Garlic powder
• Pepper
• Cayenne pepper

4 NOTES ABOUT LIPTON ONION ROASTED SWEET POTATOES

1. I always peel the potatoes but it is perfectly fine to cook them with the skins on.
2. I love the flavor from the smoked paprika with the sweet potatoes but regular paprika can be used.
3. Chipotle powder is also great with this recipe! It packs a little heat so you may want to omit the cayenne if using.
4. The cayenne pepper isn't a must but the little nip of heat is great with sweet potatoes!

WHAT TO SERVE WITH LIPTON ONION SWEET POTATOES

I especially love sweet potatoes with pork so here are some recipes I think go well with these!

Butter-Braised Slow Cooker Pork Roast with Pan Gravy - A fork-tender pork loin drenched in sizzling butter seasoned with Cajun spices cooked to perfection in the crock pot. 

Easy Balsamic Baked Pork Chops - A flavor-packed recipe for tender pork chops baked in a simple sauce of balsamic vinegar and French onion soup that turns out perfect every time. 

Perfect Pork Loin with Effortless Au Jus - The absolute easiest, perfectly cooked roasted pork loin recipe that’s tender and juicy every time with au jus that is deglazed in the oven as the roast bakes. 

Crock Pot Pulled Pork - Tender, juicy pulled pork recipe seasoned with a delicious but simple dry rub recipe then cooked to perfection in a slow cooker. 

Perfect Pork Tenderloin - Perfectly cooked marinated pork tenderloin marinated in garlic, ginger, brown sugar, soy sauce, dijon mustard and sesame oil finished with a simple glaze. 

Recipe for Lipton Onion Roasted Sweet Potatoes

Lipton Onion Roasted Sweet Potatoes

Yield: 8 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 22 MinTotal time: 27 Min

A 30-minute recipe for savory oven roasted sweet potatoes seasoned with Lipton onion soup mix and the perfect blend of spices!

Ingredients

• 3 lbs sweet potatoes
• 3 tablespoons olive oil
• 1 envelope Lipton Onion Soup Mix
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper

Instructions

1. Preheat oven to 425 degrees. Spray a large baking sheet (10x15 or larger) with cooking spray or rub with olive oil.
2. Mix together olive oil, dry soup mix and remaining spices in a large mixing bowl. 3 Tbsp oil, 1 soup mix, 1 tsp salt, 1 tsp paprika, 1/2 tsp garlic. 1/2 tsp pepper, 1/8 tsp cayenne
3. Peel potatoes (optional) then cut into cubes (between 3/4 - 1 inch wide). Add potatoes to mixing bowl then toss to coat with your hands or a rubber spatula (just make sure the potatoes are evenly coated with oil and seasoning).
4. Arrange potatoes in a single layer in prepared pan.
5. Bake at 425 degrees for 15 minutes then remove from oven and flip with a wide spatula.
6. Continue baking 10 minutes or until potatoes are tender and starting to brown.
7. Serve immediately. Garnish with fresh parsley if desired.

Notes

• I always peel the potatoes but it is perfectly fine to cook them with the skins on.
• I love the flavor from the smoked paprika with the sweet potatoes but regular can be used.
• Chipotle powder is also great with this recipe! It packs a little heat so you may want to omit the cayenne if using.
• The cayenne pepper isn't a must but the little nip of heat is great with sweet potatoes!
• Serving suggestions in article above recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/01/lipton-onion-roasted-sweet-potatoes.html

Images and text © South Your Mouth LLC 2026

Lipton Onion soup mix, Roasted Sweet Potatoes, lipton onion sweet potatoes, baked, 30-minute, roasted, sweet potatoes, best, how to, recipe, oven roasted, lipton, lipton onion

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American

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BBQ Boiled Potatoes

Home » Side Dishes » BBQ Boiled Potatoes

A unique eastern North Carolina recipe for stewed potatoes boiled with salt, spices and hot sauce perfect to serve with barbeque or any homecooked meal.

The minute I saw these potatoes on the menu at Parker's Barbeque in Wilson, NC I knew I wanted some! The potatoes are soft, perfectly seasoned and have a little nip of something that makes you think of that famous NC pepper vinegar BBQ sauce. 

A hunt online for the recipe lead me down a rabbit hole of social media discussions and a couple recipes that made reference to other barbeque restaurants in Eastern NC that serve BBQ Boiled Potatoes. 

Being from South Carolina, I'd never heard of these, so I crafted this recipe based on what I read and what my taste buds told me!

KEY INGREDIENTS

As with any regional recipe, there are a LOT of opinions floating around about how to make BBQ Boiled Potatoes. The only ingredients everyone agrees about are below (folks start to disagree on fat and flavor after these):

• Potatoes
• Salt
• Hot Sauce
• Paprika

BUTTER, LARD OR BACON GREASE?

There are a lot of opinions on what type of fat to use in BBQ Boiled Potatoes: butter, lard or bacon grease. I think the differences come from which restaurant's recipe you're after (or maybe how your granny made it). Since I'm down for all three, I went with bacon grease and butter in my recipe because I always have both on-hand and I love the flavor. Feel free to use whichever you like best!

KETCHUP, BARBEQUE SAUCE OR NEITHER?

I feel like the potatoes I tasted had a tee-niny hint of sweetness. Most conversations I read said to use ketchup. But that flavor could have come from good quality sweet paprika. Or a little red (tomato based) barbeque sauce.

I wrote my recipe to use red (tomato based) barbeque sauce even though I doubt it's authentic. WAIT, y'all, hear me out! I doubt it's authentic to the recipe because you're not going to find red barbeque sauce in any BBQ joint in Eastern NC. But I did it for a reason. Three reasons, actually.

1) It will provide that hint of sweetness, 2) it will give the potatoes good color and 3) most of our pantries have paprika that doesn't taste like anything. When it's fresh and of good quality, paprika is sweet with smoky flavor but most people's paprika is stale and doesn't taste like anything. So, by using the red barbeque sauce, I know you're going to get the sweet and the smoky.

A FEW RECIPE NOTES

• I used new potatoes (smaller, red-skinned potatoes) but any waxy potatoes can be used (new, red, Yukon gold, yellow, etc.)
• You don't need to peel the potatoes but you certainly can!
• You can use whichever fat or combo of fat that you like (bacon grease, butter, lard or even olive oil).
• Don't panic about the fat! A half cup total (which is only 8 tablespoons) is NOT a lot for 6 cups of water and 3 lbs of potatoes. That's less than a tablespoon per serving and half of the fat will stay in the broth after the potatoes are served.
• I wouldn't say this is spicy but there is a mild kick.
• I only ever use Texas Pete hot sauce (which, ironically, is made in NC). You could use Frank's or any neutral hot sauce.
• I used Sweet Baby Ray's Hickory & Brown Sugar Barbeque Sauce in this batch but any sweet, smoky red BBQ sauce will work.
• Ketchup can be used instead of red (tomato based) barbeque sauce BUT you'll only want to use about 1/4 cup.
• You can use smoked paprika or sweet (Hungarian) paprika.
• I imagine you could omit both the hot sauce and barbeque sauce and use NC-style pepper vinegar barbeque sauce instead.

On a personal note... We were in Wilson, NC because my last baby, my boy, is at Barton College playing baseball for the bulldogs. If any of you sees the handsomest, funniest, kindest pitcher in the whole wide world, tell him his mama loves him. And maybe give him a hug. And tell him to shave. And remind him to wash his sheets.

Recipe for BBQ Boiled Potatoes

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side dish

american, southern

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

BBQ Boiled Potatoes

A unique eastern North Carolina recipe for stewed potatoes boiled with salt, spices and hot sauce perfect to serve with barbeque or any homecooked meal.

Prep time: 5 MinCook time: 20 MinInactive time: 10 MinTotal time: 35 Min

Ingredients

• 3 lbs red potatoes
• 6 cups water
• 1/4 cup hot sauce
• 1.5 tablespoons salt
• 1 tablespoon smoked paprika
• 2 teaspoons black pepper
• 2 teaspoons garlic powder (optional)
• 1/4 cup bacon grease
• 1/4 cup butter
• 1/2 cup red (tomato based) BBQ sauce

Instructions

1. Cut potatoes in half (or cut into thick slices if using larger potatoes) then add to a medium-large pot.
2. Add water and remaining ingredients then bring to a boil.
3. Cover pot then boil for 20 minutes or until potatoes are fork-tender. Taste potatoes about 15 minutes into cooking then add more salt or other spices if desired.
4. Remove from heat then let rest at least 10 minutes before serving. The longer they soak, the better they taste!

Notes

• Any waxy potatoes can be used (new, red, Yukon gold, yellow, etc.).
• You don't need to peel the potatoes but you certainly can!
• I cut my potatoes in half because they were small new potatoes but if using larger ones, you'll want to cut them into thick slices.
• You can use whichever fat or combo of fat that you like (bacon grease, butter, lard or even olive oil) so long as you have 1/2 cup total.
• Don't panic about the fat! A half cup total (which is only 8 tablespoons) is NOT a lot for 6 cups of water and 3 lbs of potatoes. That's less than a tablespoon per serving and half of the fat will stay in the broth after the potatoes are served.
• I wouldn't say this is spicy but there is a mild kick.
• Ketchup can be used instead of barbeque sauce BUT you'll only want to use about 1/4 cup.
• Lard or butter can be substituted for the bacon grease.
• You can use smoked paprika or sweet (Hungarian) paprika.
• Other questions have likely been answered in the article above the recipe card.

https://www.southyourmouth.com/2026/01/bbq-boiled-potatoes.html

Images and text © South Your Mouth LLC 2026

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Cajun Crock Pot Cabbage, Sausage & Potatoes

Home » Crock Pot » Cajun Crock Pot Cabbage, Sausage & Potatoes

Cabbage, smoked sausage, potatoes and Cajun seasoning in a slow cooker recipe based on the viral TikTok recipe for Swamp Potatoes.

Ever since I first made the Swamp Potatoes, I have been obsessed with the recipe! I've probably made it a dozen times in the past month and we've eaten every last bit!

Seriously, I can't get over the perfection of it! It's ridiculously easy, perfectly seasoned and one of the best home-cooked recipes I've ever tried with fresh green beans.

So, I got to thinking... what if we made it with cabbage instead of green beans?? And, y'all, I'm so glad I did because the cabbage version is every bit as good!

I'd never made cabbage in a crock pot. I always cook mine down the same way I cook my Collard Greens: in a big skillet with bacon grease, letting the water cook out into a pot likker.

When Southerners cook cabbage like that, we call it Fried Cabbage (or at least we do in my neck of the South) even though it's not fried in a traditional sense, it's really just sauteed. 

ANYway, I was a little leery about trying the Swamp Potatoes with cabbage. And I should not have been, because this mess is delicious!

As I sit here writing this, I popped online to see if anyone else had tried something similar and found a fair amount of crock pot recipes for cabbage, sausage and potatoes.

What surprised me was that almost every recipe included adding 2 cups of chicken broth. Actually, almost all of the recipes were identical 🙄

Lord, y'all, mine would have been cabbage soup if I'd added 2 extra cups of liquid! Trust me, a whole head of cabbage is going to render plenty of liquid. Especially in a slow cooker!

8 FAQ ON CAJUN CROCK POT CABBAGE SAUSAGE & POTATOES

1. What size cabbage should I use?  The batch photographed here was made with a medium-sized 2-lb cabbage. If you'd like more, just buy a bigger cabbage - it will cook the same! I think I'll use a bigger cabbage next time because it cooks down so much and I likes me some cabbage.

2. Should I add liquid?  Nope! The fresh cabbage will create plenty of rendered juices for the potatoes to cook in. Adding any liquid would make this watery and soup-like.

3. Which Cajun seasoning is the best?  I use Tony Chachere's Creole Seasoning and LOVE it.

4. Can I use kielbasa or another type of sausage?  Heck yes! I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef, I don't care for the firmer texture) but any smoked sausage, kielbasa or andouille will work.

5. What kind of potatoes are best in this?  Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!

6. Why do you use butter AND olive oil (or bacon grease)?  The recipe for Swamp Potatoes uses one stick of butter and this recipe uses about half and half butter and oil/grease (a smidge less actually). I've always cooked cabbage with bacon grease or vegetable oil and I love the end result so I decided to replace half the butter with 3 tablespoons olive oil or bacon grease. 

7. Why not use all bacon grease or oil instead of butter?  Because of the potatoes! Potatoes just neeeeeed a little butter!

8. Can I use all butter instead of adding olive oil or bacon grease?  You sure can! 

MORE CAJUN RECIPES TO TRY!

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce. 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot! 

SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold! 

Recipe for Cajun Crock Pot Cabbage, Sausage & Potatoes

Cajun Crock Pot Cabbage, Sausage & Potatoes

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Cabbage, smoked sausage and potatoes cook together in a slow cooker with Cajun seasoning for an easy meal or side dish - Based on the viral TikTok recipe for Swamp Potatoes!

Ingredients

• 1 medium cabbage
• 1.5 lbs small potatoes
• 1 large onion, diced
• 1 lb smoked sausage
• 1/4 cup butter
• 3 tablespoons olive oil or bacon grease
• 1 tablespoon Cajun/Creole seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme

Instructions

1. Cut potatoes in half then add to a large crock pot. Sprinkle half of Cajun/Creole seasoning, pepper and thyme evenly over potatoes then top with butter (I cut the butter into cubes but it really doesn't matter because it will melt quickly). 1.5 lbs small potatoes, 1.5 tsp seasoning, 1/2 tsp pepper, 1/4 tsp thyme, 1/4 c. butter
2. Core and cut cabbage into thick slices about an inch thick. Add cabbage and onions to crock pot then sprinkle with remaining Cajun/Creole seasoning. 1 cabbage, 1 onion, 1.5 tsp seasoning
3. Drizzle olive oil or bacon grease over cabbage. 3 Tbsp either
4. Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
5. Serve immediately or set crock pot to Warm until ready to serve.

Notes

• Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
• 1.5 lbs of halved small potatoes yields 4 heaping cups.
• I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).
• Any questions you may have are likely answered in the FAQ section above the recipe card.

https://www.southyourmouth.com/2025/07/cajun-crock-pot-cabbage-sausage-potatoes.html

Images and text © South Your Mouth LLC 2025

Swamp potatoes with cabbage, swamp potatoes, taters, tiktok, cabbage, smothered, cajun, slow cooker, crock pot, smoked sausage, kielbasa, andouille, creole, butter, viral, how to, best, recipe, southern

dinner, supper, side dish

American, Cajun

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Crock Pot Swamp Potatoes

Home » Crock Pot » Crock Pot Swamp Potatoes

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

I've shared almost 1,000 recipes here in the 14 years I've been running this site. I love some more than others but this recipe has to be in my top 20 favorites! On top of being absolutely scrumptious, here are more reasons to love these Swamp Potatoes:

• Easy slow cooker recipe (no extra steps)
• Only 7 ingredients
• Made with fresh vegetables
• Super flavorful and perfectly seasoned
• Works as a side or main dish
• Perfect for potlucks and travels well

As soon as I saw this recipe on TikTok, I knew I had to try it! Obviously, it looked delicious but I was tickled with the name too because, well, when it's all done, it does sort of look like a swamp!

I'm a sucker for clever recipe names and I LOVE slow cooked, smothered green beans so this moved to the top of my to-do list quick like!

I also loved that most recipes I saw used Cajun and Creole seasonings, which, again, brought to mind images of boggy, bayou swamps. Hella clever, right?!

I've seen this made with every seasoning under the sun. Some super heavy with garlic, some with Lipton onion soup mix, and I saw one lady carrying so many spice jars in her arms she dropped some.

Part of what drew me to this recipe was the Cajun/Creole connection and I know those flavors go great with sausage so that's what I made mine with and it was EVERYTHING I hoped it would be!

Use whichever seasonings you like best but if you're looking for a starting point, Tony Chachere's Creole Seasoning is a great jumping-off point.

INGREDIENTS FOR SWAMP POTATOES

• GREEN BEANS - You can use fresh or canned green beans but I definitely like fresh best in this! While canned beans will certainly work, they are pretty wrecked by the time the recipe is done. Fresh beans will hold up longer and well, they taste better too!
• SMALL POTATOES - Use "baby", "mini" or "tiny" potatoes (red or gold) and cut each one in half. You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick.
• SMOKED SAUSAGE - I almost ONLY use Hillshire Farms regular smoked sausage (not all-beef) but any smoked sausage, kielbasa or andouille will work. Seriously something's gotta be like Buy 1 Get 2 Free for me to go with another type and brand.
• ONION -Use one large or two small sweet, white or yellow onions. You want about 2 cups diced onion.
• BUTTER - All recipes I've seen call for 1/2 cup (1 stick) of butter and all that butter is GLORIOUS but after making this a few times, you could totally reduce that if you need to. I wouldn't go less than 1/4 cup (1/2 stick), though.
• SEASONING - I've seen folks throw everything but the kitchen sink at this recipe but my favorite way to season this is with just pepper and Tony Chachere's Creole Seasoning. Make it with what you like best! 

6 FAQ ON SWAMP POTATOES

1. Is this the same thing as Swamp Beans and Smothered Green Beans?  For the most part, yes. I've seen this recipe referred to by both names (though I'm sure there are other recipes for Smothered Green Beans).

2. Can I use canned green beans?  Technically, yes, but fresh beans make this recipe. See notes in the recipe card for adjustments needed if using canned beans.

3. Should I add liquid?  No ma'am! If you're making this with fresh green beans (please do!), the beans will create plenty of rendered juices for the potatoes to cook in. We want the end result to be thick and stew-like (like a swamp!), not watery. 

4. Can I use frozen potatoes?  I don't think so. I think the potatoes would disintegrate when cooked this long and after so much stirring.

5. Doesn't the recipe have Lipton Onion Soup mix in it?  I don't use it in my recipe but it would probably be tasty. If you decide to use it, omit the cajun/creole seasoning (to prevent it from being too salty) and consider adding other spices like thyme, garlic and smoked paprika.

6. What kind of potatoes are best in this?  Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!

MORE CAJUN RECIPES TO TRY!

CHICKEN LAZONE - An easy Cajun pasta recipe made with seasoned chicken pan-fried until golden in butter finished with a creamy, flavor-packed pan sauce. 

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but made with noodles instead of rice. 

BETTER-THAN-BOJANGLES DIRTY RICE - A copycat recipe for Bojangles iconic Cajun dirty rice, made with sausage and a favorite throughout Southern states, especially the Carolinas! 

CAJUN BEANS & RICE - A recipe much like Red Beans & Rice but made with a 15 Bean blend and andouille sausage. Make it on the stove or the crock pot! 

SHRIMP DELICATE - An easy cajun recipe from Louisiana with shrimp cooked in a silky, flavor-packed sauce or gravy (much like an easy étouffée) served over rice. 

CAJUN CRAB DIP - Kick your party up a notch with this simple Cajun seafood dip recipe made with crab meat - serve hot or cold! 

Recipe for Crock Pot Swamp Potatoes

Crock Pot Swamp Potatoes

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Smothered green beans, potatoes and smoked sausage cooked in a slow cooker with butter, onions and Cajun seasoning - the viral TikTok recipe that's insanely delicious!

Ingredients

• 1.5-2 lbs fresh green beans
• 1.5 lbs small potatoes
• 1 large onion, diced
• 1 lb smoked sausage
• 1/2 cup (1 stick) butter
• 1 tablespoon Cajun/Creole seasoning
• 1/2 teaspoon pepper

Instructions

1. Cut potatoes in half then add to a large crock pot. Sprinkle pepper and half of seasoning evenly over potatoes then top with stick of butter. 1.5 lbs small potatoes, 1/2 tsp pepper, 1.5 tsp creole seasoning, 1/2 c. butter
2. Cut green beans into 2-3" pieces (I just cut the longer beans in half and leave the short ones whole). Add green beans and onion to crock pot then sprinkle with remaining seasoning. 1.5-2 lbs beans, 1 diced onion, 1.5 tsp creole seasoning.
3. Slice sausage then add to crock pot. Cover then cook on High for 4 hours or Low for 6 hours, stirring gently once each hour. 1 lb sausage
4. Taste for seasoning then add more if needed. Serve immediately or set crock pot to Warm until ready to serve.

Notes

• Canned green beans can be used (4-5 cans). Drain liquid from half of beans. Fresh beans will produce enough liquid to cook the potatoes but you'll need to use some of the can juices to ensure the pot is "swampy" enough to cook the potatoes if using canned green beans.
• Use "baby", "mini" or "tiny" potatoes (red or gold). You can absolutely use larger potatoes but you'll want to quarter them or cut into pieces about an inch thick. Russet potatoes will cook apart but they still taste great!
• 1.5 lbs of cut green beans yields about 6 cups, 2 lbs yields about 8 cups.
• 1.5 lbs of halved small potatoes yields 4 heaping cups.
• I use Tony Chachere's Creole Seasoning in this recipe and 1 tablespoon is the perfect amount. Use whichever Cajun or Creole seasoning you like best. Start with 2 teaspoons then add more as needed (salt content varies greatly so start small).

https://www.southyourmouth.com/2025/07/crock-pot-swamp-potatoes.html

Images and text © South Your Mouth LLC 2025

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dinner

American, Cajun

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