Preheat the oven to 200 degrees Celsius.
Cut the potatoes and put on a parchment covered baking sheet. Drizzle with olive oil (optional, I did not use it). Bake in the oven for 10-15 minutes, until soft and golden brown (depends on the size of the potatoe wedges).
When 3 minutes remain of the baking time preheat a nonstick pan over medium heat with some coconut or olive oil.
Fry the peaches on medium heat for about 1 minute on each side. They should just get warm and golden on the surface but still be crunchy on the inside.
When the potatoes and peaches are done place mache salad on a plate. Add the sweet potato, peaches and cut cherry tomatoes on top. Drizzle with lemon juice (if using). Top with pesto, greek yogurt and pistachio nuts. Top with fiber syrup, agave or honey if using.