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

Enjoy a savory twist on your favorite comfort food with these crispy baked sweet potato wedges, perfectly seasoned and tossed with olive oil. Topped with crunchy turkey bacon crumbles and accompanied by a creamy Greek yogurt basil dip, this dish delivers a balanced burst of flavors, textures, and vibrant colors—a satisfying meal to jumpstart your day or wind down your evening.

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NUTRITION

523kcal
Protein
36.2g
Fat
25.6g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

5 slices Turkey Bacon

1 tablespoon Olive Oil

1 cup Nonfat Plain Greek Yogurt

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Black Pepper (to taste)

2 tablespoons Fresh Basil

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the sweet potato, then cut it into wedge shapes ensuring even sizes for consistent cooking.

  • 3

    In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are crispy on the edges and tender inside.

  • 5

    While the sweet potatoes roast, cook the turkey bacon in a skillet over medium heat until crispy. Remove and let cool, then crumble into small pieces.

  • 6

    For the Greek yogurt basil dip, mix the Greek yogurt with fresh basil and lemon juice in a small bowl. Season lightly with salt and pepper.

  • 7

    Once the sweet potato wedges are done, transfer them to a serving plate, sprinkle generously with the turkey bacon crumbles, and serve with the yogurt basil dip on the side.

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

Enjoy a savory twist on your favorite comfort food with these crispy baked sweet potato wedges, perfectly seasoned and tossed with olive oil. Topped with crunchy turkey bacon crumbles and accompanied by a creamy Greek yogurt basil dip, this dish delivers a balanced burst of flavors, textures, and vibrant colors—a satisfying meal to jumpstart your day or wind down your evening.

NUTRITION

523kcal
Protein
36.2g
Fat
25.6g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

5 slices Turkey Bacon

1 tablespoon Olive Oil

1 cup Nonfat Plain Greek Yogurt

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Black Pepper (to taste)

2 tablespoons Fresh Basil

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the sweet potato, then cut it into wedge shapes ensuring even sizes for consistent cooking.

  • 3

    In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are crispy on the edges and tender inside.

  • 5

    While the sweet potatoes roast, cook the turkey bacon in a skillet over medium heat until crispy. Remove and let cool, then crumble into small pieces.

  • 6

    For the Greek yogurt basil dip, mix the Greek yogurt with fresh basil and lemon juice in a small bowl. Season lightly with salt and pepper.

  • 7

    Once the sweet potato wedges are done, transfer them to a serving plate, sprinkle generously with the turkey bacon crumbles, and serve with the yogurt basil dip on the side.