Roasted Sweet Potato Wedges with Cilantro-Almond Pesto

Place a large rimmed baking sheet in the oven; preheat oven to 425 degrees F.

Toss sweet potatoes with 1 Tbsp. oil and 1/4 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 1/4 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.