Sweet Potato Wedges With Parsley Salad

• 2 large sweet potatoes, each cut into 6 long wedges
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• 1 cup parsley leaves
• 2 cup grape tomatoes, halved
• 3 tablespoon toasted pecan pieces
• 3 tablespoon crumbled feta or blue cheese

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