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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. 
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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 372kcal
Author: Megan


For the Potato Wedges:

  • 2 sweet potatoes (rinsed, skin on and cut into wedges)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1 tbsp olive oil or avocado oil

For the Pesto:

  • 1 cup parsley
  • 1/2 cup almonds
  • 3/4 cup olive oil or avocado oil
  • 1 garlic clove (minced)
  • 1/2 tsp salt


  • 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.


Calories: 372kcal | Carbohydrates: 12g | Protein: 3g | Fat: 35g | Saturated Fat: 3g | Sodium: 417mg | Potassium: 285mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7085IU | Vitamin C: 14.5mg | Calcium: 58mg | Iron: 1.4mg
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