Food & Cooking Recipes Salad Recipes Watercress Salad with Roasted Sweet Potatoes 3.9 (15) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print 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. Print