Description
Crispy sweet potato fries tossed in a vibrant parsley pesto.
A simple, flavorful side dish perfect for any meal.
Ingredients
Units
Scale
- 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