Baked Sweet Potato Wedges with Vegan Parsley Pesto
These easy baked sweet potato wedges with vegan parsley pesto are a great side or appetizer to begin your meal! Perfectly crispy with tons of flavor. Gluten-free, dairy-free and vegan.
2sweet potatoes(rinsed, skin on and cut into wedges)
1/2tspsalt
1/2tsppepper
1/2tsppaprika
1tbspolive oil or avocado oil
For the Pesto:
1cupparsley
1/2cupalmonds
3/4cupolive oil or avocado oil
1garlic clove(minced)
1/2tspsalt
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, combe 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.