Nutrition per serving may change if servings are adjusted.
2 small sweet potatoes (about 8 oz. each), peeled and cut into 1-inch wedges
2 tablespoons olive oil, divided
½ teaspoon salt, divided
⅓ cup chopped fresh cilantro
2 tablespoons finely chopped red bell pepper
2 tablespoons toasted sliced almonds (see Tip)
1 small clove garlic, minced
1 tablespoon lime juice
¼ teaspoon ground pepper
Place a large rimmed baking sheet in the oven; preheat oven to 425°F.
Toss sweet potatoes with 1 Tbsp. oil and ¼ tsp. salt in a large bowl. Spread in an even layer on the heated baking sheet. Roast, flipping once halfway through, until tender and beginning to brown, about 20 minutes.
Meanwhile, combine cilantro, bell pepper, almonds, garlic, lime juice, ground pepper, and the remaining 1 Tbsp. oil and ¼ tsp. salt in a small bowl. Mash together with the handle of a wooden spoon to marry the flavors.
Divide the sweet potato wedges among 4 plates and top with the pesto.
Tip: To toast chopped or sliced nuts: Place in a small dry skillet and cook over medium heat, stirring constantly, until browned and fragrant, 2 to 4 minutes.