Sweet Potato Po’ Boy Recipes

Sweet Potato Po’ Boy Recipes

The Po’ Boy sandwich—a New Orleans classic—has been filling bellies with bold flavor since the 1920s. Traditionally made with fried seafood or roast beef, the sandwich gets its signature appeal from a crispy exterior, tangy slaw, and warm, flaky French bread. But there's a soulful, plant-based twist that's winning hearts across kitchens: Sweet Potato Po’ Boys.

Sweet potatoes bring natural sweetness, creamy texture, and earthy depth to this Southern favorite. They crisp beautifully, absorb spices well, and pair delightfully with bold sauces and crunchy toppings. Whether you're vegetarian, flexitarian, or just hungry for something different, these three Sweet Potato Po’ Boy recipes—Crispy Cajun, Smoky BBQ, and Spicy Vegan Creole—deliver mouthwatering satisfaction.

1. Crispy Cajun Sweet Potato Po’ Boy

Flavor Profile:

Spicy, crispy, and bold—with a satisfying crunch and zesty slaw.

Ingredients (Serves 4):

For the sweet potatoes:

2 large sweet potatoes, peeled and sliced into ½-inch thick rounds

1 cup buttermilk (or plant-based alternative)

1 tsp hot sauce

1 cup cornmeal

½ cup all-purpose flour

1 tbsp Cajun seasoning

1 tsp garlic powder

1 tsp smoked paprika

Salt to taste

Vegetable oil for frying

For the sandwich:

4 hoagie rolls or French bread halves

2 cups shredded lettuce or cabbage

1 tomato, sliced

Dill pickle chips

For the Cajun remoulade:

½ cup mayonnaise

1 tbsp Dijon mustard

1 tbsp ketchup

1 tsp horseradish

1 tsp lemon juice

½ tsp Cajun seasoning

½ tsp smoked paprika

Dash of hot sauce

Directions:

Marinate the sweet potatoes: In a large bowl, combine buttermilk and hot sauce. Add sweet potato slices and marinate for 20–30 minutes.

Prepare the coating: In a shallow bowl, mix cornmeal, flour, Cajun seasoning, garlic powder, smoked paprika, and salt.

Dredge and fry: Remove sweet potatoes from the marinade, coat in the dry mixture, and fry in 350°F oil for 3–4 minutes per side until golden and crispy. Drain on paper towels.

Make the remoulade: Mix all ingredients in a bowl and chill until ready to use.

Assemble: Spread remoulade on toasted rolls, layer with shredded lettuce, tomatoes, pickles, and crispy sweet potato slices. Serve hot with extra sauce on the side.

2. Smoky BBQ Sweet Potato Po’ Boy

Flavor Profile:

Smoky, sweet, and tangy with a hint of heat—a backyard barbecue in sandwich form.

Ingredients (Serves 4):

For the sweet potatoes:

2 medium sweet potatoes, sliced into ½-inch thick rounds

2 tbsp olive oil

1 tbsp smoked paprika

1 tsp chili powder

½ tsp cumin

Salt and pepper

For the sandwich:

4 crusty sandwich rolls

1 red onion, thinly sliced and pickled in vinegar

1 cup shredded red cabbage

½ cup BBQ sauce (use your favorite smoky brand)

For the garlic aioli:

½ cup mayo or vegan mayo

2 garlic cloves, minced

1 tbsp lemon juice

Salt to taste

Directions:

Roast the sweet potatoes: Preheat oven to 425°F. Toss sweet potato slices in olive oil, paprika, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly charred.

Make the garlic aioli: Stir together mayo, minced garlic, lemon juice, and salt. Refrigerate to let flavors meld.

Quick-pickle the onions: Soak onion slices in vinegar (apple cider or white) for 15 minutes.

Assemble: Spread garlic aioli on the bottom half of each roll. Layer with roasted sweet potatoes, pickled onions, shredded cabbage, and a drizzle of BBQ sauce. Toast the sandwiches lightly before serving, if desired.

3. Spicy Vegan Creole Sweet Potato Po’ Boy

Flavor Profile:

Zesty, tangy, and spicy—packed with bold Creole flavors and a rich vegan comeback sauce.

Ingredients (Serves 4):

For the sweet potatoes:

2 large sweet potatoes, cut into thick wedges

2 tbsp olive oil

1 tbsp Creole seasoning

½ tsp cayenne pepper

Salt and pepper

For the sandwich:

4 vegan-friendly French rolls

1 cup arugula or spring greens

1 avocado, sliced

½ cup thinly sliced red bell pepper

For the vegan comeback sauce:

½ cup vegan mayo

2 tbsp ketchup

1 tbsp hot sauce

1 tsp apple cider vinegar

1 tsp maple syrup

½ tsp garlic powder

½ tsp onion powder

Pinch of cayenne

Directions:

Roast the sweet potatoes: Preheat oven to 425°F. Toss wedges with olive oil, Creole seasoning, cayenne, salt, and pepper. Roast for 30 minutes, flipping once, until golden and crisp on the edges.

Make the comeback sauce: In a small bowl, combine all ingredients and mix until smooth. Chill.

Assemble: Spread comeback sauce on the rolls, then add arugula, avocado slices, sweet potato wedges, and red bell peppers. Serve with extra sauce on the side.

Tips for Po’ Boy Perfection

Bread matters: Use crusty, chewy bread with a soft inside—New Orleans-style French loaves, hoagies, or ciabatta rolls work well.

Texture contrast: Balance the creaminess of sweet potatoes with crisp slaw, tangy pickles, and crunchy greens.

Sauce it up: A bold sauce transforms the sandwich—don’t be shy with garlic, mustard, hot sauce, or smoky elements.

Make it a meal: Serve with kettle chips, sweet potato fries, or Southern sides like okra, collard greens, or black-eyed peas.

Why Sweet Potatoes Shine

Beyond their vibrant color and rich taste, sweet potatoes are a nutritious powerhouse. They're loaded with vitamin A, fiber, potassium, and antioxidants. Their natural sweetness pairs beautifully with spicy and tangy Southern ingredients. Whether roasted, fried, or grilled, sweet potatoes are versatile and filling—perfect for building a hearty sandwich.

For vegetarians, vegans, or meat lovers seeking something new, Sweet Potato Po’ Boys offer the full Southern experience—flavorful, indulgent, and soul-satisfying.

A Po’ Boy isn’t just a sandwich—it’s a taste of New Orleans tradition, spirit, and creativity. By swapping traditional fillings for sweet potatoes, we celebrate that tradition while making room for modern flavor and plant-based goodness. Try the Crispy Cajun, Smoky BBQ, or Spicy Vegan Creole versions—or create your own blend of heat, smoke, crunch, and zest. 

Helpful Reading 

From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces 

https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/

Growing Strawberries With Kids

https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/

Hydroponic and Kratky Sweet Potatoes 

https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/

Carrot Cake Recipes and Cornbread Recipes 

https://www.amazon.com/Carrot-Cake-Recipes-Cornbread-Breakfast-ebook/dp/B0DJFHM3QQ