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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.
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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


  • 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!