Sweet Potato Wedges With Parsley Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 large sweet potatoes, each cut into 6 long wedges
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • 1 cup parsley leaves
  • 2 cup grape tomatoes, halved
  • 3 tablespoon toasted pecan pieces
  • 3 tablespoon crumbled feta or blue cheese
Directions
  1. Preheat oven to 375 degrees.
  2. On a baking sheet coated with cooking spray, place sweet potatoes in a single layer. Spray with cooking spray and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bake until tender, about 25-30 minutes. Let cool.
  3. In a medium bowl, whisk lemon juice, oil, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in parsley, tomatoes and pecans.
  4. To serve, place sweet potato wedges on a platter. Top with salad; sprinkle with cheese.