Sweet Potato Wedges with Parsley Salad

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
4 servings

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. 

Ingredients

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

Steps

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.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources