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 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Ingredients
Fries
1largesweet potato
1tablespoonextra-virgin olive oil
1/2teaspoononion powder
1teaspoonsea salt
black pepper, to taste
Pesto
1cuploosely packed basil
1cupcarrot tops(the greens from approx. 4-5 carrots)
2clovesgarlic
1/4 cupnutritional yeast (or sub grated parmesan cheese)
1/4cupraw pumpkin seeds
1/2cupextra-virgin olive oil
Juice of 1/2 lemon
1teaspoonlemon 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.