Roasted in a flavorful homemade sun-dried tomato pesto and covered in shaved Parmesan, these sweet potato wedges are SUCH an easy dinner side and you'll be eating them straight off the pan.

Sun-Dried Tomato Pesto Sweet Potato Wedges

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 cup loosely-packed baby spinach leaves
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 3 medium sweet potatoes, cut into thick wedges
  • Additional grated Parmesan and minced parsley for garnishing, optional


  1. 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

  2. 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. 

  3. 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!