Fran’s Roasted Sweet Potato Salad with Onions and Feta

Fran working hard in our kitchen at the BLC.


We are blessed at the BLC with amazing volunteers and Fran was no exception-  prior to moving to California with her family to run her website Fran spent many months at the BLC assisting our nutrtional services staff with the daily preparation of meals.  She also added her own flair to our menu quite often.  Here is the recipe for just one of Fran’s delicious creations.

This recipe serves a large crowd!




Fran’s Roasted Sweet Potato Salad with Onions and Feta

2 cloves garlic, crushed
2 teaspoons cumin
2 teaspoons paprika
1/2 cup olive oil
1/4 cup lemon juice
Salt and pepper to taste
1 large red onion, cut into wedges
3 lbs small sweet potatoes, cut into wedges, or small cubes
3/4 cup (loosely-packed) coarsely torn flat-leaf parsley
2 tbsp thinly sliced preserved lemon rind (optional) You can buy this at a big chain supermarket. You could also just use plain lemon rind.
2/3 cups crumbled feta

Preheat oven to 400F. Combine crushed garlic and spices into a paste. Add 1/4 cup olive oil and 1/8 cup of lemon juice and season to taste with salt and pepper.

Place onion and sweet potato in a large bowl with the garlic and spice mix and toss to coat evenly.  Place the potato and onion mixture on a parchment paper-lined baking sheet and roast for 20-30 minutes or until vegetables are tender. Cool vegetables for approximately 15 mnutes and place in a large bowl.

Add parsley and preserved lemon to sweet potato mixture and toss to combine. Combine remaining olive oil and lemon juice in a bowl, season to taste, add feta and mix to combine. Drizzle over sweet potato and toss to coat.