you should feel really bad for me.
i live in a house with a spouse who does not like sweet potatoes. in any form.
if you’ve been following us for a bit, you know he did whole30 a month or so ago. (technically he did the whole40 because #OVERACHIEVER.) not using sweet potatoes in his “cleanse” was super hard because that’s one of the heartier veggies he was allowed to have, and the poor guy was starving. i thought for sure whole30 would send him over the edge, he being so hungry and all, and that he’d finally give in and give them another chance. didn’t happen. sorry sweet potatoes, don’t take it personally. (i still like you.)
this recipe originally came from one of our blue apron deliveries as a side, and it has become my new favorite way to eat sweet potatoes. they are prepared in a way that i had never tried – savory instead of sweet all the time – and i am a HUGE fan now. it’s like i’m seeing another side of an already awesome vegetable, one that has usually been pigeonholed as the thanksgiving side dish with brown sugar and marshmallows. OH I SEE YOU, sweet potatoes. [and i love this new, healthier side of you.]
(to make whole30 friendly, simply omit the feta cheese.)
savory sweet potatoes with lemon, feta, and parsley
serves 2-4 as a side dish
3 large sweet potatoes, cut into spears and then halved
1 lemon, quartered & de-seeded
1/3 cup italian flat leaf parsley, chopped
1/4 cup crumbled feta cheese
1/4 cup walnuts
salt + pepper
- preheat oven to 450. drizzle a rimmed cookie sheet with olive oil and rub around with your finger to coat it evenly. arrange sweet potato spears in a single layer on the sheet, skin sides up. drizzle tops with more olive oil and season with salt & pepper. roast for 20-22 minutes, or until tender when pierced with a fork.
- while potatoes are roasting, heat a small skillet over medium-high until hot. add the walnuts and toast them, stirring occasionally, until they are fragrant, about 2-4 minutes. transfer to a large bowl.
- when the potatoes are done, allow them to cool for a few minutes, then add them to the large bowl with the toasted walnuts. squeeze in the juice from the lemon, and add the feta and chopped parsley. drizzle in a little more olive oil and season with salt & pepper. gently toss to combine.