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:

Calories: 266kcal

Ingredients

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

Instructions

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.

Notes

Nutrition Facts

Sweetpotato Wedges with Parsley Salad

Serving Size

Amount per Serving

Calories

266

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

798

Potassium

693

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

17976

360

Vitamin C

Calcium

134

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition