Bacon Wrapped Sweet Potato Wedges.

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A couple of weeks ago, I posted on my Instagram a recipe for Avocado Pesto. It  was sooooo good! I’ve been wanting to make it again so bad but I didn’t want to make zoodles again, yes, they’re delicious but I wanted to be a little more creative.

It hit me all of the sudden, I was driving back from the Y when I had a vision of sweet potato wedges dip in avocado pesto. Sounds really good right? Well, it gets better! I got home and I was faced with the amount of the laundry I had to catch up with (but I was still thinking about Avocado pesto) So I walked through the bedrooms collecting laundry when…bacon! “I’m going to wrap the potato wedges in bacon” so… I had dropped everything and head to the kitchen. Priorities, right? 

I mean, you can’t walk away from a great idea, it’s just wrong.

Preheat your oven to 400 degrees. I have a medium size sweet potato that I cut in half, and each half in quarters. 
I lined a baking sheet with parchment paper. I cut the bacon strips in half and wrap each potato wedge with half of one bacon strip. Make sure the end of the bacon strip is facing the baking sheet, that way it will stay put. Don’t they look like cantaloupe wrapped in prosciutto? But don’t be fooled! 

These potatoes have been cooking for 20 minutes. They are almost done so, we are going to flip them over and cook for another 10 minutes. The bacon should be crispy and the potato soft and sweet, and delicious.  
Like so. 30 minutes total. My husbands eyes got big when he saw these! I made him wait too long before he could eat one, poor thing.  Finish the potatoes with a sprinkle dink of salt. 
While the potatoes are cooling let’s get to the avopesto. Is that a word? It needs to be. You heard it here first!
In a food processor, add the pine nuts, basil, garlic, red pepper flakes, salt and pepper, and avocado. 
While the food processor is running, slowly drizzle the olive oil. I used about 1/4 cup. 
the smell!!! pure happiness. 
This is a great appetizer, snack, after work out meal… any time, meal! The potatoes cooked perfect! they’re sweet and tender and the beacon is so salty and fatty… dip it in the fresh avocado pesto and you’ll have a party in your mouth. 
Find the recipe below. Enjoy!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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