I call this a salad, but if you made the sweet potato pieces larger, it could be a side dish. I love this as it is or as a topping of fresh baby spinach.
2 sweet potatoes or yams diced
1 onion sliced
1 tablespoon olive oil
Salt and Pepper
2 oz crumbled feta
½ cup chopped pecans
¼ teaspoon cumin
¼ teaspoon paprika
Dash of cayenne (to taste)
Preheat oven to 375℉.
Line a baking sheet with foil or parchment paper, so the potatoes don’t stick.
Mix the sweet potatoes and onions with olive oil and salt and pepper. You can use a dash more olive oil if you find you don’t have enough to cover all of the potatoes. Spread onto the prepared baking sheet and bake until the potatoes are cooked and slightly brown. Watch carefully, so the onions don’t burn.
At the same time, place the pecans into an oven-proof dish and bake for about 3-5 minutes, just until you can smell them. Again keep an eye on them so they don’t burn. Take out of the oven and transfer to the serving bowl.
Once baked, let the potatoes cook for about 5 minutes or until you can handle them. When cooled, add to the pecans. Add feta and spices. Stir to combine.
Note: This is a relatively dry salad. It is great warm or at room temperature. If you want something more hearty, serve over salad greens.