YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Wedges with Turkey Bacon Crumble
Enjoy a hearty dish of crispy baked sweet potato wedges tossed in aromatic spices and olive oil, crowned with crunchy, savory turkey bacon crumble and a perfectly poached egg. This dish balances textures with the soft, caramelized sweet potato, crispy bacon, and silky egg, making it a satisfying meal for breakfast, lunch, or dinner.
INGREDIENTS
1 medium Sweet Potato (200g)
6 slices Turkey Bacon (approx. 168g total)
1 large Egg (50g)
1 teaspoon Olive Oil (5g)
1 teaspoon Paprika
1 teaspoon Garlic Powder
Salt & Pepper to taste
1 tablespoon Fresh Parsley
PREPARATION
Preheat your oven to 425°F (220°C). Wash and scrub the sweet potato, then cut it into wedges of even thickness.
Place the sweet potato wedges in a bowl. Drizzle with olive oil and sprinkle with paprika, garlic powder, salt, and pepper. Toss to evenly coat the wedges.
Arrange the seasoned sweet potato wedges on a baking sheet lined with parchment paper, ensuring they are spaced evenly. Roast them in the preheated oven for about 25-30 minutes, flipping halfway through, until they are crispy on the edges and tender inside.
While the sweet potatoes are baking, cook the turkey bacon in a skillet over medium heat until it becomes crispy. Once cooked, crumble the bacon into bite-sized pieces.
In a small pot, bring water to a simmer and gently poach the egg until the white is set and the yolk is still slightly runny, about 3-4 minutes. Remove the egg with a slotted spoon and set aside.
Once the sweet potato wedges are done, transfer them to a serving plate. Sprinkle the turkey bacon crumble over the wedges, then top with the poached egg.
Garnish with a sprinkle of fresh parsley and serve immediately.