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Sweet Potato Wedges with Parsley Salad

Sweet Potato Wedges with Parsley Salad

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  • 2 large sweet potatoes, each cut into 6 long wedges
  • 1 Teaspoon salt, divided
  • 1/2 Teaspoon 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 or blue cheese


Preheat oven to 375 degrees.

On a baking sheet coated with cooking spray, place sweet potatoes 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 sweet potato wedges on a platter. Top with salad; sprinkle with cheese.

Nutritional Facts


Calories Per Serving226

Folate equivalent (total)51µg13%


I don’t like parsley, so I often use a substitute. In this salad, I use fresh baby spinach leaves but the recipe as it originated below. This is the type of salad that fills you up, the kind of thing to prepare for lunch or dinner when you don’t want to eat meat! I also add white pepper to the seasonings.


2 large sweet potatoes, cut into six wedges each.

1/2 teaspoon ground black pepper, divided

2 tablespoons fresh lemon juice

1 cup fresh parsley leaves

2 cups grape tomatoes, halved

3 tablespoons toasted pecan pieces

3 tablespoons feta cheese

Preheat oven to 375 degrees F. On baking sheet coated with nonstick cooking spray, place sweet potato wedges in single layer. Spray with nonstick spray, sprinkle with half the salt and pepper. Bake until tender, 25 to 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.


  • 1 and 1/2 pounds small russet potatoes, scrubbed and cut into eighths
  • 3 tablespoons extra light olive oil
  • 1 tablespoon all-purpose seasoning salt
  • 3/4 teaspoon dried parsley flakes
  • 1/2 teaspoon ground black pepper
  • 1/4 cup freshly grated pecorino romano cheese, plus more for serving
  • 2 teaspoons minced fresh parsley, for serving - optional


Nourish Bowl Components

First comes our tabbouleh-inspired parsley salad for a fresh, herby element. Parsley is native to the Mediterranean and is rich in antioxidants and minerals including potassium, calcium, manganese, iron, and magnesium (source). It’s one of our favorites!

But if you’re not a parsley fan, another fresh herb such as cilantro or dill could work as a substitute.

Next is one of our favorite sauces from the blog: Dill Garlic Sauce! Made with hummus, lemon, garlic, and dill, this sauce comes together in just 5 minutes and adds so much flavor!

And for the roasted sweet potatoes, we used our tried-and-true method: cut in half, coat with a dash of oil, and bake cut side down until tender (

25 minutes). Do you see that caramelization? Hubba hubba!

With the components ready, this nourish bowl comes together in no time!

Chopped romaine provides crunch, sauerkraut supplies probiotics and tang, and tahini adds richness and minerals. Za’atar brings it all together with its herbal, tangy, savory notes.

Oh, and don’t forget about the extra spoonful of hummus because there’s no such thing as too much hummus!

We hope you LOVE this bowl! It’s:

Quick & easy
& Nourishing!

It’s perfect as a weeknight meal, but also delicious enough to impress dinner guests! And while plenty filling on its own, it would also pair well with our falafel, beet falafel, or lemon baked salmon.

Roast Sweet Potato & Beetroot Salad w Parsley Dressing

Easy everyday salad with lots nourishment and punchy garlic & parsley dressing.

Serve alongside a bbq or roast chicken. Use the dressing to base a freshly baked garlic bread as it comes out of the oven.

Mortar & Pestle would be handy

  • 4 small sweet potatoes, cut into wedges (skin left on)
  • 4 small beetroot, trimmed and cut into wedges
  • 2 small red onion, cut into wedges
  • 1 cup broad beans, podded & cooked (opt)
  • glug olive oil
  • 120g salad leaves, I used watercress and rocket
  • micro herbs to garnish (opt)
  • salt & pepper
  • handful parsley, leaves only
  • 2 garlic cloves minced
  • 1 tablespoon aged balsamic vinegar
  • olive oil
  1. Preheat oven to 200c
  2. In a mortar & pestle start pounding the garlic until minced, add the parsley leaves and pound until a pesto forms, add enough olive oil to create a loose pesto. Add the balsamic vinegar.
  3. In a large roasting tin, season the veggies with salt & pepper and spoon the parsley dressing over the wedges, roast for 30-40min until tender.
  4. Toss the roast veg n a bowl with the salad leaves and the rest of the dressing. Season with salt & pepper
  5. Garnish with micro leaves if using and a few more swirls of balsamic vinegar.

PREP TIME: 10mins COOKING TIME: 30 mins

Easy everyday salad with lots nourishment and punchy garlic & parsley dressing.


Serve alongside a bbq or roast chicken. Use the dressing to base a freshly baked garlic bread as it comes out of the oven.

Parsley and Ham Salad with Sweet Potato Polenta

Preheat the oven to 400°. Bake the sweet potato for about 20 minutes, or until barely tender. Peel and cut the sweet potato into 1/2-inch dice. Raise the oven temperature to 500°.

Bring the chicken stock to a boil in a medium saucepan. Lightly oil a shallow 8-inch bowl. Whisk the polenta and 1/2 teaspoon of salt into the stock and cook over low heat, stirring often, until the polenta thickens and begins to pull away from the side of the pan, about 12 minutes. Stir in the Parmesan cheese. Remove from the heat and season the polenta with salt and pepper, then gently fold in the diced sweet potato. Spoon the polenta into the prepared bowl and smooth the surface. Cover with plastic wrap and refrigerate until firm.

Heat 1 teaspoon of the olive oil in a large cast-iron skillet. Cut the polenta into 8 wedges and cook over moderate heat until browned on the bottom, about 3 minutes. Turn the polenta with a metal spatula, add the remaining 1 teaspoon of oil to the skillet and tilt to coat the bottom. Bake the polenta for about 8 minutes, or until crusty on the bottom.

In a large bowl, whisk the orange juice with the sherry vinegar and garlic. Season with salt and pepper. Add the parsley, ham, apple and onion to the bowl and toss well. Arrange 2 wedges of warm polenta on each of 4 plates, mound the ham salad in the center and serve.

What You Need To Make Garlic Parmesan Sweet Potato Wedges

  • sweet potatoes
  • eggs
  • grated Parmesan
  • salt, coarse ground black pepper
  • garlic powder
  • dried Parsley
  • dried oregano
  • paprika
  • cayenne pepper
  • To make the dip in these photos, see this recipe.

Let’s hear it for sweet potatoes! That subtly sweet, yet savory, starchy root vegetable the South loves to love. You can mash them, stuff them, puree them, roast them, bake them up in a pie and just about never get tired up them. So why not add one more favorite to your list- Seasoned Sweet Potato Wedges. Part French fry and part baked potato, these flavorful potato wedges will make your taste buds sing!

Crispy Baked Sweet Potato Wedges

Posted By Savita

Seasoned Sweet Potato Wedges, baked not fried yet crispy from outside and perfectly moist inside. Low-oil, healthy snack or dinner side to enjoy whenever. Only needs 10 minutes of active prep time. Gluten-Free, Low-Oil.

Sweet Potato has amazing savory flavor. These make perfect sweet and salty snack. Today, I'm sharing easy tips to make extra-crispy sweet potato wedges. Also sharing lots flavoring ideas to make this snack your own.

So, let's bake some sweet, spicy and crispy Sweet Potato Wedges!

To make baked sweet potato wedges, I preheat oven at 450 degrees Fahrenheit.

To prep sweet potatoes for wedges, I scrub the skin of sweet potato and cut into wedges. I like to cut potato length-wise into two parts and then cut each half into three wedges lengthwise. You can choose to make 3 or 2 wedges per slice. If you are shopping Sweet Potatoes specially to make baked wedges.. I recommend picking smaller sweet potatoes. These can be cut perfect size wedges. Bake evenly and yield crispy wedges. (more on this ahead)

Once wedges are cut and ready to bake. I coat'em with olive oil and season with spices - mix of paprika, garlic, onion and cayenne. That's it. Place on baking sheet, bake and serve.


Baking Sweet Potato cut into wedges gives opportunity to get wedges crispy from outside while perfectly baked and moist from inside. To make wedges extra crispy, I use these easy tricks when baking:

  1. Preheat Oven and Baking Sheet: While preparing (cutting) sweet potato wedges, pre-heat oven at 450 degrees Fahrenheit. And place a baking lined with aluminium foil in the oven to preheat. TO bake wedges, I place those on preheated baking sheet to get extra crispy from outside.
  2. Don't overcrowd the Baking Sheet: Don't put lots of wedges on one sheet. Use two sheet if needed. Less crowded wedges will have space for heat to circulate. Result is crispier baked sweet potato wedges.
  3. Broil for last 1-2 minutes of baking: Broil baked wedges for last 1-2 minutes for that extra caramelized crispy outside. Place keep an eye. Don't let's burn.

Follow above three and you will always serve perfectly baked and crispy sweet potato wedges.

To season Sweet Potato Wedges, you can use spice-mix recipe listed in ingredient list. Or use 2 tablespoons of any of following homemade spice mix recipe:


Sweet Potato Wedges or Fries, this snack is not complete without side of a delicious dip. Always serve ketchup on side. Plus pick a dip your choice form recommend recipes.

Dig some sweet potatoes from pantry and bake some Potato Wedges for snacking tonight. Don't forget to serve a delicious from suggestion above.

How to make oven baked sweet potato wedges?

  1. Prepare potatoes– Wash them, pat them dry, cut into thick wedges.
  2. Coat potatoes- Toss potatoes with olive oil, salt, pepper, Italian seasoning in a baking tray, lined with foil paper.
  3. Spread them- Spread them so they are not overlapping.
  4. Bake them- The best temperature is 450 degrees F for 20-25 minutes, flipping half-way through.
  5. Broil them– This allows the tops to get really nice and crispy.
  6. Enjoy- Remove tray from oven. Garnish with freshly chopped basil or parsley, if you like and dig in!

Sweet potato wedges recipe

Credit: Getty

Learn how to make these delicious sweet potato wedges in no time.

Sweet potato wedges are a lovely way to switch up your go-to dinner sides. Because they’re lower in carbs than regular potatoes and have a higher Vitamin A and fibre count they will top up your essential vitamin supplies while keeping you feeling full and your body nourished.

Served up beside a homemade burger or a piece of fish, these sweet potato fries will appeal to kids of all ages. A way of encouraging them to eat healthier without them even realising it!

Sweet potatoes are quicker to cook than the white variety so they’re great if you’re stuck for time and need a quick, healthy and filling side dish in a few minutes.

You can flavour sweet potato wedges any way you like (see our tip below for our favourite seasoning). So have fun experimenting with herbs, spices and seasoning with this potato wedges recipe. Rosemary and garlic are delicious flavour buddies as are chilli and thyme. Have a play around to find out your favourite combo.

Watch the video: Πεντανόστιμη και εύκολη πατατοσαλάτα (August 2022).