Sweetpotato Wedges with Parsley Salad
Our sweetpotato wedges are a wonderfully light and tasty side dish. Effortlessly delicious and so simple to make – what more could you ask for? The fresh herbs and lemon atop the crispy wedges make this dish a great side to a piece of grilled fish or chicken. In fact, it’s so good, our sweetpotato wedges will probably steal the show. So while they were maybe intended for a side dish, these sweetpotato wedges may just become the star on the table.
Course: Appetizer, Salad, Side Dish
Cuisine: American, Summer meals
Keyword: appetizer, feta, sweet potato, tomatoes
Servings: 4
Calories: 266kcal
- 2 large sweetpotatoes each 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
Preheat oven to 375°F.
On a baking sheet coated with cooking spray, place sweetpotatoes 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.
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.
To serve, place sweetpotato wedges on a platter. Top with salad; sprinkle with cheese.
Nutrition Facts
Sweetpotato Wedges with Parsley Salad
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 266kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 798mg | Potassium: 693mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17976IU | Vitamin C: 37mg | Calcium: 134mg | Iron: 2mg | Net Carbohydrates: 23g