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Sweet Potato Fries with Vegan Carrot Top Pesto

Sweet, salty, and savory, these sweet potato fries with vegan carrot top pesto bridge the best of both seasons: summer and fall. No need to compost your carrot tops—use them in this delicious and simple recipe.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

Fries

  • 1 large sweet potato
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt
  • black pepper, to taste

Pesto

  • 1 cup loosely packed basil
  • 1 cup carrot tops (the greens from approx. 4-5 carrots)
  • 2 cloves garlic
  • 1/4 cup nutritional yeast  (or sub grated parmesan cheese)
  • 1/4 cup raw pumpkin seeds
  • 1/2 cup extra-virgin olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon lemon zest (optional)
  • Sea salt, to taste

Instructions

  • Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
  • Cut sweet potato into wedges, place on baking sheet, and drizzle with olive oil and seasonings.
  • Bake for 30-35 minutes (or until the sweet potatoes are browned).
  • While the sweet potatoes are baking, add all pesto ingredients to your food processor. Process until well-combined. Let sit on the counter.
  • Remove fries from the oven, let cool for 5-7 minutes, then generously spoon pesto across the sweet potatoes.
  • Store any remaining pesto in an air-tight container in the fridge. This pesto will stay fresh in the fridge for up to one week (pro tip: drizzle remaining pesto with a bit more olive oil to keep the pesto green).

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.