YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Wedges with Turkey Bacon Crumbles
Enjoy a savory and satisfying dish featuring crispy baked sweet potato wedges lightly coated with a protein-rich egg blend, topped with crunchy turkey bacon crumbles and served with a refreshing nonfat Greek yogurt dip accented with a hint of garlic and chives. This dish brings a delightful mix of textures and flavors perfect for a wholesome dinner.
INGREDIENTS
1 medium Sweet Potato
4 slices Turkey Bacon
3 egg whites
1 whole egg
1/2 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
Spices (Salt, Black Pepper, Paprika, Garlic Powder) to taste
1 tablespoon Fresh Chives
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the sweet potato thoroughly and cut it into wedge-shaped pieces. In a bowl, toss the wedges with olive oil and a pinch of salt, black pepper, paprika, and garlic powder.
Whisk together the 3 egg whites and 1 whole egg in a separate bowl until well combined.
Dip the sweet potato wedges into the egg mixture ensuring each wedge is evenly coated. Place the coated wedges on a baking sheet lined with parchment paper.
Bake the wedges in the preheated oven for about 25-30 minutes or until they turn crispy and golden, flipping halfway through to ensure even cooking.
While the wedges are baking, cook the turkey bacon in a skillet over medium heat until it is crispy. Once cooked, crumble it into small pieces.
In a small serving bowl, mix the nonfat Greek yogurt with a pinch of salt, pepper, garlic powder, and chopped fresh chives to create a light dipping sauce.
Once the sweet potato wedges are done, remove them from the oven and transfer them to a serving plate. Sprinkle the turkey bacon crumbles over the top.
Serve the crispy wedges alongside the Greek yogurt dip and enjoy your balanced, protein-packed meal.