Roasted Sweet Potatoes with Arugula Pesto

Roasted Sweet Potatoes with Arugula Pesto! One of my favorite snacks or small meals and so easy to make! Be sure to check out the recipe!

It’s the end of March and I am slowly starting to see signs of spring. I say slowly because I live in Wisconsin. .  It’s still in the 30s, I’m still wearing a jacket outside and I’m still turning on the oven to roast vegetables.

Roasting vegetables is one of my favorite things to do. It’s so easy, healthy and you can drizzle on some delicious sauces and pesto. I’ll roast veggies for a snack or a light meal . . it’s also a great way for your kids to eat vegetables!

I love the versatility of pesto! You can make pesto with basil, spinach, asparagus, pistachios and arugula (just to name a few)! Be sure to grab my arugula pesto recipe below and make it ASAP. You will love it! You can also slather the arugula pesto on pizza, burgers, sliders and more!

Roasted Sweet Potatoes with Arugula Pesto

Print Recipe

Roasted Sweet Potatoes with Arugula Pesto

Alternatively, simply slice the sweet potato in half lengthwise and roast, cut side down at 425 for 25 minutes.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Light meal or snack

Keyword: potato, sweet potato, sweetpotato

Author: Hip Foodie Mom

Ingredients

For the roasted sweet potato wedges:

• 1 sweet potato cut into wedges (skin on)
• olive oil
• salt and pepper

For the arugula pesto:

• 2 cups fresh arugula
• 1 cup fresh basil or baby spinach
• 2 cloves garlic
• ¼ cup pine nuts
• ¼ cup walnuts
• 1-1½ cups good extra-virgin olive oil + more if needed
• 1 cup freshly grated parmesan cheese
• Kosher salt to taste

Instructions

For the roasted sweet potato wedges:

• Preheat oven to 425 degrees.
• Arrange sweet potato wedges onto a lined baking sheet, spreading them apart so they are not touching. Lightly drizzle with olive oil and season with salt and pepper. Roast in the oven for about 35 to 40 minutes, depending on how crispy you want them.
• While the sweet potato wedges are in the oven, make your pesto!

For the arugula pesto:

• Combine the arugula, basil, garlic, pine nuts and walnuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour in the olive oil (I used about a cup) and process until the pesto is thoroughly pureed.
• Add the parmesan cheese and pulse for another minute. You can add the salt into the food processor or you can season later when serving. Up to you! Enjoy with the roasted sweet potato wedges!

WHY SWEET POTATOES

Sweet potatoes are sweet, starchy root vegetables that are grown worldwide.

They come in a variety of sizes and colors — including orange, white, and purple — and are rich in vitamins, minerals, antioxidants, and fiber.

Not to mention, they provide a number of health benefits and are easy to add to your diet.

Here are 6 surprising health benefits of sweet potatoes. Click here for more.