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! 
Parsley Pesto and Sweet Potato Fries
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Crispy sweet potato fries tossed in a vibrant parsley pesto.
A simple, flavorful side dish perfect for any meal.
Ingredients
- 2 sweet potatoes (454 g) sweet potatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 tbsp olive oil or avocado oil
- 1 cups (237 ml) parsley
- 1/2 cups (118 ml) almonds
- 3/4 cups (178 ml) olive oil or avocado oil
- 1 garlic clove (minced)
Instructions
- Preheat oven to 400°F (204°C).
- In a bowl, toss together potato wedges, oil, salt, pepper, and paprika until completely covered.
- Place potato wedges on a baking sheet in a single layer.
- Bake for 25-35 minutes, until potatoes are slightly crispy on the outside and lightly browned.
- Combine parsley, almonds, garlic, and salt in a food processor and pulse until combined.
- Stream in the oil until you reach a thin consistency.
- Drizzle the pesto over the potato wedges before serving.
Notes
- For extra crispy fries, soak the sweet potato wedges in cold water for 30 minutes before baking.
- Toasted pine nuts can be substituted for almonds in the pesto for a richer flavor.
- Store leftover pesto in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Can I use a different nut for the parsley pesto?
Yes, you can substitute almonds with other nuts like walnuts or pine nuts, depending on your preference.
What type of sweet potatoes work best for this recipe?
Any variety of sweet potato, such as orange or purple, will work well; just make sure they are firm and not overly starchy.
How can I make the sweet potato fries crispier?
For crispier fries, ensure the sweet potatoes are cut evenly, spread them out in a single layer on the baking sheet, and consider increasing the baking time slightly.
I am basically in love with sweet potatoes (fries in particular!) so I MUST give this a go ! They look amazing!
Holly X