Food & Cooking Recipes Salad Recipes Watercress Salad with Roasted Sweet Potatoes 3.9 (15) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: José Manuel Picayo Rivera Prep Time: 15 mins Total Time: 55 mins Servings: 4 Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress. Ingredients 2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks 3 tablespoons plus ½ teaspoon olive oil Coarse salt and ground pepper ½ cup walnuts ¼ teaspoon cayenne pepper 2 tablespoons fresh lemon juice 1 teaspoon honey 2 bunches watercress (12 ounces total), stems trimmed 4 ounces feta, crumbled Directions Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through. On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes. In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta. Rate it Print