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Author Notes: A combination of sweet and salty that creates the perfect salad. This can be actually served as either salad or an appetizer, it's just that good. I came up with this salad when I realized I forgot to buy lettuce and had no cucumbers in the fridge. Everything has a reason, even salads :) —Maya Moscovich
Serves 4 people
- 2 tablespoons Butter
- 5 Fresh Sage Leaves
- 3 Sweet Potatoes
- 1 tablespoon Fresh Chopped Parsley
- 2 tablespoons Olive Oil
- 2/3 cup Cubed Feta Cheese
- Preheat oven to 400F (200C)
- Peel the sweet potatoes and and cut into small cubes (approx. 1cm)
- In a small saucepan, melt the butter with the fresh sage leaves in it and stir
- In a bowl, pour the melted butter over the sweet potato cubes
- Place the sweet potatoes on a baking sheet lined with baking paper and into the preheated oven for about 20 minutes until the sweet potatoes soften.
- Once soften, broil for 3 minutes for added color
- Set the sweet potatoes aside and let cool. Once cooled, place in a salad bowl and add in the chopped parsley, olive oil and feta cheese