Preheat oven to 450 degrees Fahrenheit. While oven is preheating, place pepitas in a small sauté pan and toast over medium heat on the stovetop until fragrant, about 6 minutes. Remove from heat and set aside.

Place sweet potato wedges in a large mixing bowl and toss with 2 tablespoons olive oil, salt and pepper. Spread wedges out onto a baking sheet covered in aluminum foil and place in 450 degree oven for 20-30 minutes, until golden brown.

While sweet potatoes are roasting, make pesto. Place toasted pepitas, arugula, Parmesan, minced garlic and lemon juice in a food processor (or blender.) Once the mixture has started to come together, start drizzling in remainder of olive oil (1/2 cup + 1 tablespoon.) Keep food processor (or blender) going until a smooth pesto forms.

When sweet potatoes are done, remove from oven and place back in mixing bowl. Add pesto to bowl and toss to coat. Neatly arrange pesto-covered sweet potato wedges on a serving platter; sprinkle with more pepitas and serve!