Sweet Potato Wedges with Parsley Salad
This simple recipe takes the basic baked sweet potato wedge and tosses it with parsley, feta cheese, and pecans, for a delicious and healthy menu item. Diners will be able to indulge their quest for taste without feeling guilty.
2 large sweet potatoes, eat cut into 6 long wedges
1 tsp. salt, divided
1/2 tsp. ground black pepper
2 tbsp. lemon juice
2 tbsp. olive oil
1 cup parsley leaves
2 cups grape tomatoes, halved
3 tbsp. toasted pecan pieces
3 tbsp. crumbled feta cheese
1. Preheat oven to 375°F. On a baking sheet coated with cooking spray, place sweet potatoes in a single layer.
2. Spray with cooking spray and sprinkle with 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Bake until tender, about 25-30 min. Let cool.
3. In a med. bowl, whisk lemon juice, oil, remaining 1/2 tsp. of salt and 1/4 tsp. of pepper. Stir in parsley, tomatoes and pecans.
4. To serve, place sweet potato wedges on a platter. Top with salad; sprinkle with cheese.