How to Make Sweet Potato Wedges with Parsley Salad

Sweet Potato Wedges with Parsley Salad Recipe with Paula Deen
Ingredients: Make 4 serving
2 large sweet potatoes, cut into six wedges each
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 cup fresh parsley leaves
2 cups grape tomatoes, halved
3 tablespoons toasted pecan pieces
3 tablespoons feta cheese

Procedures:
  • Preheat oven 375 degree. On baking sheet coated with nonstick cooking spray, place sweet potatoes in single layer. Spray with nonstick cooking spray; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Bake until tender, 25-30 minutes. Let cool. In medium bowl, whisk together lemon juice, oil, and remaining salt and pepper. Stir in parsley, tomatoes, and pecans. Place sweet potato wedges on a serving platter. Top with tomato mixture, and sprinkle with cheese. End.
How to Make Sweet Potato Wedges with Parsley Salad

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