YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato Wedges with Garlic Herb Seasoning & Zesty Greek Yogurt Poached Egg Dip
Enjoy a delightful blend of crispy roasted sweet potato wedges seasoned with aromatic garlic and fresh herbs, perfectly accompanied by a rich, tangy Greek yogurt dip and a poached egg crown that brings a boost of protein. This well-balanced dish is both hearty and nutritious, making it ideal for breakfast, lunch, or dinner.
INGREDIENTS
300g Sweet Potato
2 cloves Garlic
2 tbsp Fresh Herbs (Rosemary & Thyme)
1 tbsp Olive Oil
1 cup Nonfat Greek Yogurt
1 Large Egg (Poached)
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and scrub the sweet potato; cut it into wedges.
In a large bowl, toss the sweet potato wedges with olive oil, minced garlic, chopped fresh herbs, salt, and black pepper.
Spread the wedges evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, flipping halfway, until crisp and golden.
While the wedges are roasting, prepare the Greek yogurt dip by placing the yogurt in a small bowl and seasoning it with a pinch of salt, black pepper, and a dash of chopped herbs if desired.
Poach the egg carefully in simmering water until the white is set but the yolk remains runny, about 3-4 minutes; remove with a slotted spoon.
Plate the crispy sweet potato wedges, add a generous dollop of the tangy Greek yogurt dip on the side, and top or serve the poached egg alongside.
Enjoy this nutrient-packed dish that expertly balances healthy carbs and fats with a protein boost!