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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.
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Sweet Potato Wedges with Parsley Salad


  • 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.
Number of servings (yield): 4
Nutrition per serving: 205 calories; 4 g protein; 21 g carbohydrates; 5 g dietary fiber; 12 g total fat