Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

Savor the irresistible combination of crispy sweet potato wedges tossed with aromatic spices, generously topped with crunchy turkey bacon crumbles and a perfectly poached egg. This dish offers a delightful mix of textures and flavors, balancing the natural sweetness of the potato with the savory, smoky kick of turkey bacon.

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NUTRITION

433kcal
Protein
33.0g
Fat
22g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

8 slices Turkey Bacon (chopped)

1 large Egg

Olive Oil Spray

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Wash the sweet potato and cut it into wedges, ensuring even thickness for optimal crisping.

  • 3

    Place the sweet potato wedges in a bowl and lightly coat with olive oil spray, paprika, garlic powder, salt, and pepper. Toss until evenly seasoned.

  • 4

    Spread the wedges on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender on the inside and crispy on the outside.

  • 5

    While the sweet potato wedges are roasting, cook the turkey bacon in a non-stick skillet over medium heat until crispy. Once done, remove from the skillet, let cool slightly, then crumble into bite-sized pieces.

  • 6

    In a small pot, bring water to a gentle simmer. Crack the egg into a cup and carefully slide it into the water to poach for about 3-4 minutes, or until the white is set but the yolk remains runny.

  • 7

    To assemble, plate the crispy sweet potato wedges, sprinkle generously with turkey bacon crumbles, and top with the perfectly poached egg. Finish with an extra pinch of salt and pepper if desired, and serve warm.

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Wedges with Turkey Bacon Crumbles

Savor the irresistible combination of crispy sweet potato wedges tossed with aromatic spices, generously topped with crunchy turkey bacon crumbles and a perfectly poached egg. This dish offers a delightful mix of textures and flavors, balancing the natural sweetness of the potato with the savory, smoky kick of turkey bacon.

NUTRITION

433kcal
Protein
33.0g
Fat
22g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

8 slices Turkey Bacon (chopped)

1 large Egg

Olive Oil Spray

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Wash the sweet potato and cut it into wedges, ensuring even thickness for optimal crisping.

  • 3

    Place the sweet potato wedges in a bowl and lightly coat with olive oil spray, paprika, garlic powder, salt, and pepper. Toss until evenly seasoned.

  • 4

    Spread the wedges on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender on the inside and crispy on the outside.

  • 5

    While the sweet potato wedges are roasting, cook the turkey bacon in a non-stick skillet over medium heat until crispy. Once done, remove from the skillet, let cool slightly, then crumble into bite-sized pieces.

  • 6

    In a small pot, bring water to a gentle simmer. Crack the egg into a cup and carefully slide it into the water to poach for about 3-4 minutes, or until the white is set but the yolk remains runny.

  • 7

    To assemble, plate the crispy sweet potato wedges, sprinkle generously with turkey bacon crumbles, and top with the perfectly poached egg. Finish with an extra pinch of salt and pepper if desired, and serve warm.