clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Sweet Potato, Pesto and Bacon Wrap

  • Author: Meagan


The potatoes and bacon can be prepped ahead and left at room temperature for an hour or 2 so this is one of those easy meals that you can ‘come home to’ (like on an activity filled Saturday!).  Borrowed from ‘The Simple Bites Kitchen’, by Aimee Wimbush-Bourque, it’s also pretty easy to have these ingredients on hand for a last minute meal – enjoy!



These are approximate amounts for 4 to 8 wraps, depending on how full you stuff them;

2 large sweet potatoes, peeled

a drizzle of olive oil

1 t. EACH smoked paprika, sea salt AND freshly ground pepper

1 T. of your favorite pesto for each wrap – ours is always nut-free

6 to 8 large wraps of your choice

a few handfuls of baby spinach

several slices of well-cooked crispy bacon – the original recipe recommends thick-cut


Cut the potatoes in half lengthwise, cut each half into 4 to 6 even wedges and then toss them in a large bowl with a titch of olive oil, the paprika and salt and pepper.  Preheat the oven to 425 and lay the wedges out in a single layer on a large baking sheet (I don’t use parchment here, better for browning).  Roast for 20 to 30 minutes, flipping each wedge over half way through, until the outsides are browned and a bit crispy and the insides are fork-tender.  Allow the potatoes to cool completely.

To make a wrap, lay one out, add a big handful of spinach, add 2 to 4 potato wedges, a couple of slices of bacon and then a good drizzle of pesto.  Either fold up one end and roll up to eat like a burrito or wrap the whole thing tightly in parchment or wax paper, slice on the diagonal and keep refrigerated (or in a cooler) until you’re ready to eat.



From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.