YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Wedges with Turkey Bacon Crumbles
Enjoy a satisfying fusion of crispy roasted sweet potato wedges paired with savory turkey bacon crumbles and a protein-packed Greek yogurt dip topped with a perfectly cooked egg. This dish provides a delightful balance of textures and flavors, from the natural sweetness and crunch of the potatoes to the smoky notes of turkey bacon complemented by the creamy tang of the yogurt and the richness of a softly cooked egg.
INGREDIENTS
1 medium Sweet Potato (114g)
3 slices Turkey Bacon (84g total)
2 large Eggs (100g total)
100g Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 teaspoon Smoked Paprika
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Peel (if preferred) and cut the sweet potato into thick wedges.
Toss the sweet potato wedges in a bowl with olive oil, smoked paprika, salt, and black pepper. Spread them evenly on a baking sheet lined with parchment paper.
Roast the sweet potato wedges in the oven for about 25-30 minutes, turning halfway through, until they are crispy on the outside and tender on the inside.
While the wedges are roasting, cook the turkey bacon in a skillet over medium heat until crispy. Once cooked, crumble the bacon into bite-sized pieces.
In a separate small pan, fry the eggs to your liking (sunny side up or lightly over-easy works well) ensuring the yolk remains runny to mix with the yogurt dip.
Spoon the nonfat Greek yogurt into a small serving bowl. Season lightly with salt and pepper.
To assemble, plate the crispy sweet potato wedges, sprinkle the turkey bacon crumbles over the top, and finish with the fried eggs. Serve alongside the Greek yogurt dip for an extra protein boost.
Enjoy the balance of textures and flavors in this savory, nutritious meal!