Drizzled with a garlic and parsley pesto, these baked sweet potato fries are a delicious winter snack packed with nutrients.
By Megan Hastings
These sweet potato wedges are baked instead of fried making them a great option for when you’re feeling a little indulgent. They are great as a side with your meal or as a snack!
The potatoes aren’t exactly crispy but they’re perfectly roasted so you get a little bit of a crispy exterior with a soft, tender inside. I love the garlicky parsley pesto that is drizzled on top too! I make a lot of pesto and I always make it with what I have on hand. Today, it was parsley and almonds. But, whatever you have works! Kale and Walnuts.. Basil and Pine Nut.. Cilantro and Pistachio.. the sky is the limit! Any way you make it, pesto takes these baked sweet potato wedges to a whole ‘nother level!
Chicago food blogger specializing in gluten-free and other allergy friendly recipes showing you that just because you have food allergies and intolerances does not mean you can't eat and live deliciously!