Description
Drizzled with a garlic and parsley pesto, these baked sweet potato fries are a delicious winter snack packed with nutrients.
Ingredients
Scale
For the Potato Wedges:
- 2 sweet potatoes (rinsed, skin on and cut into wedges)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 1 tbsp olive oil or avocado oil
For the Pesto:
- 1 cup parsley
- ½ cup almonds
- ¾ cup olive oil or avocado oil
- 1 garlic clove (minced)
- ½ tsp salt
Instructions
- Preheat oven to 400F.
- 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.
- In the meantime, to make the pesto, combine parsley, almonds, garlic, and salt in a food processor and pulse until combined. Then stream in the oil until you reach a thin consistency.
- Drizzle the pesto over the potato wedges before serving.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side