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
Ingredients
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2 tablespoons
Butter
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5
Fresh Sage Leaves
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3
Sweet Potatoes
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1 tablespoon
Fresh Chopped Parsley
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2 tablespoons
Olive Oil
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2/3 cup
Cubed Feta Cheese
Directions
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Preheat oven to 400F (200C)
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Peel the sweet potatoes and and cut into small cubes (approx. 1cm)
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In a small saucepan, melt the butter with the fresh sage leaves in it and stir
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In a bowl, pour the melted butter over the sweet potato cubes
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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.
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Once soften, broil for 3 minutes for added color
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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
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