Sheet Pan Cajun-Spiced Ribeye with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful sheet pan dinner featuring a juicy ribeye steak rubbed with Cajun spices, paired with sweet potatoes roasted to caramelized perfection. This American-inspired beef recipe, ready in about 42 minutes, pairs ribeye steak, sweet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 27 min Serves 2 American cuisine 650 cal/serving

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Ingredients

12 oz ribeye steak
2 medium (about 12 oz) sweet potatoes
3 tbsp olive oil
2 tsp cajun seasoning
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh rosemary

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Instructions

Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh rosemary. Spread evenly on a large rimmed baking sheet.
Step 2: In a small bowl, combine 2 tsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Rub this spice blend evenly over the 12 oz ribeye steak.
Step 3: Place the ribeye steak in the center of the baking sheet surrounded by the seasoned sweet potatoes. Drizzle the remaining 1 tbsp olive oil over the steak.
Step 4: Roast in the oven for 15 minutes, then flip the steak and stir the sweet potatoes. Continue roasting for another 10-12 minutes until the steak reaches desired doneness (135°F for medium-rare) and sweet potatoes are tender and caramelized.
Step 5: Remove from oven and let the ribeye rest for 5 minutes before slicing. Serve with the roasted sweet potatoes alongside.