• 3 medium sweet potatoes, peeled and cut into 1-inch
  • 1/4 cup thinly sliced and diced red onion
  • 1/2 cup chopped pecans or walnuts ( I like to toast them before chopping see note below)
  • 4 oz feta cheese
  • 3 tablespoons melted coconut oil or olive oil
  • 1 tbsp chopped fresh parsley

Mustard Maple Dressing

  • 3 tbsp extra virgin olive oil
  • 1 1/2 tbsp lemon juice
  • 1 tsp spicy brown mustard
  • 1 tsp maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp cinnamon


  1. Set your oven to 400°
  2. Line a sheet pan with parchment paper
  3. Wash and cut sweet potatoes into 1/2-inch cubes.
  4. Place them in a bag and add your oil of choice and shake to coat the potatoes. *Note you may need more oil if your potatoes are larger.
  5. Bake for 45 minutes or until the potatoes are tender.
  6. Cool the potatoes until just warm, about 15 minutes.
  7. Whisk together all the dressing ingredients. Pour the dressing over the warm potatoes and let them finish cooling with the dressing.
  8. Add the onion, chopped nuts, parsley, and feta cheese to the potatoes and gently mix them in. 


  • Toasting nuts: To toast the pecans, bake for 5-10 minutes at 350°.