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Recipe: Aimée Wimbush-Bourque’s Simple Sweet Potato Wraps

(Yes, Your Teenager Can Make This)

You want your family to eat something healthy at the end of a busy day, without spending all your free time in the kitchen. Check out this recipe from Aimée Wimbush-Bourque, a chef and blogger at Simple Bites, a family-oriented community that believes in unprocessed, nourishing food that kids can help make.

“Nourishing and simple to make, these wraps are among our favorite lunch or breakfast-on-the-go wraps. They are endlessly versatile—leave out the bacon and double up on the spinach for a vegetarian version, add scrambled eggs for a breakfast wrap, add a slice or two of avocado for a little creaminess, or swap out the pesto for green olive tapenade for a bright burst of flavor. If you have a little bacon grease left over, toss the sweet potatoes in that in place of the olive oil. If you aren’t cooking for children, add a dash of cayenne in addition to the paprika,” says Wimbush-Bourque.

Roasted Sweet Potato, Pesto, and Bacon Wrap: From The Simple Bites Kitchen

Makes 2 wraps


  • 1 medium sweet potato, peeled
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon sweet or hot smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 2 whole wheat wraps
  • 2 handfuls baby spinach
  • 2 slices thick-cut bacon, cooked
  • 2 tablespoons basil pesto


  1. Preheat oven to 425° F.
  2. Cut sweet potato in half lengthwise, then cut each half into four wedges. Toss wedges with olive oil, paprika, salt, and pepper. Arrange in a single layer on a rimmed baking sheet, and roast for 20 to 25 minutes, turning at least once, until light brown on the outside and soft on the inside. Cool completely.
  3. Spread basil pesto over the wraps, then divide the spinach between the two. Arrange four roasted sweet potato wedges on each wrap, and top with a slice of bacon.
  4. Roll wrap tightly, and then wrap in wax paper. Slice on the diagonal, and enjoy right away or keep refrigerated until ready for lunch.
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