Boil some water. Melt some butter.
Peel the sweet potatoes and chop the pointy ends off. Then cut the sweet potatoes into wedges and boil for 4 minutes.
Drain sweet potato wedges and brush on all sides with melted butter. Sprinkle on all sides with Cajun seasoning blend as lightly or generously as you like. Drizzle again with additional melted butter.
Heat a large skillet until water sizzles on its surface. Lay the sweet potato wedges in the pan and cook two to three minutes or until the surface is crispy. Turn and cook an additional two or three minutes. Remove from pan and cover skillet to prevent smoke from seasoning from filling your kitchen.
A great dish for summer when the fresh corn starts hitting the market. Simple to prepare, and great to share with friends and family, this feast is best served dumped onto a tablecloth on a picnic table. For even better results, marinate the chicken in oil and garlic an hour before preparation.