In a food processor, process spinach, sun-dried tomatoes, pine nuts, garlic, and Parmesan cheese while drizzling oil through top. Scrape down sides as necessary and pulse pesto until smooth. Season with salt and pepper to taste
In a large bowl, toss sweet potato wedges with pesto and season with additional salt and pepper to taste. Lay in a single layer on a greased baking sheet.
Roast sweet potatoes at 425F 20-25 minutes or until very tender and crispy. Garnish sweet potatoes with additional grated Parmesan and parsley if desired and serve hot. Enjoy!