Sweet Potato Wedges with Parsley Salad

Sweet Potato Wedges with Parsley Salad

Sweet Potato Wedges with Parsley Salad

Recipe: Sweet Potato Wedges with Parsley Salad

Ingredients

  • 2 large sweet potatoes, eat cut into 6 long wedges
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 cup parsley leaves
  • 2 cups grape tomatoes, halved
  • 3 tablespoons toasted pecan pieces
  • 3 tablespoons crumbled feta cheese

Instructions

  1. Preheat oven to 375°F.
  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.
  3. Bake until tender, about 25-30 minutes. Let cool.
  4. 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.
  5. To serve, place sweet potato wedges on a platter. Top with salad; sprinkle with cheese.

 

Number of servings (yield): 4

Nutrition per serving: 205 calories; 4 g protein; 21 g carbohydrates; 5 g dietary fiber; 12 g total fat

 
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