Sweet Potato Wedges with Parsley Salad
Ingredients2 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
InstructionsPreheat oven to 375°F. On a baking sheet coated with cooking spray, place sweet potatoes in a single layer. 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 minutes. Let cool.
In a medium bowl, whisk together lemon juice, oil, remaining 1/2 tsp. of salt and 1/4 tsp. of pepper. Stir in parsley, tomatoes and pecans.
To serve, place sweet potato wedges on a platter. Top with salad and sprinkle with cheese. Serves 4.