Sweet Potato Wedges with Parsley Salad

Ingredients

• 2 large sweet potatoes, eat 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

Directions

1. Preheat oven to 375�F.
2. 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.
3. Bake until tender, about 25-30 minutes. Let cool.
4. 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.
5. To serve, place sweet potato wedges on a platter. Top with salad; sprinkle with cheese.