Roasted Sweet Potato Wedges with Garlic Herb Aioli

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

Roasted Sweet Potato Wedges with Garlic Herb Aioli

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Wedges with Garlic Herb Aioli

Enjoy a beautifully roasted sweet potato turned into crispy wedges paired with a tangy, protein-packed garlic herb aioli made with creamy non-fat Greek yogurt. This dish balances natural sweetness with a vibrant garlic-lemon kick, creating a satisfying meal perfect for any time of day.

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NUTRITION

424kcal
Protein
37.1g
Fat
14.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.5 tbsp Olive Oil for roasting

1.5 cups Non-Fat Greek Yogurt

0.5 tbsp Olive Oil for aioli

1 clove Garlic

1 tsp Lemon Juice

1 tbsp Fresh Parsley (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash the sweet potato thoroughly and cut it into wedge-shaped pieces.

  • 2

    Toss the sweet potato wedges with 0.5 tablespoon of olive oil, salt, pepper, and a pinch of smoked paprika if desired.

  • 3

    Spread the wedges evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway through, until they are crisp on the edges and tender inside.

  • 4

    Meanwhile, prepare the garlic herb aioli: In a small bowl, combine the non-fat Greek yogurt, 0.5 tablespoon olive oil, minced garlic (or grated garlic clove), lemon juice, and chopped parsley. Season with a pinch of salt and pepper. Mix well.

  • 5

    Once the sweet potato wedges are roasted, remove them from the oven. Serve warm with a generous side of the garlic herb aioli for dipping.

Roasted Sweet Potato Wedges with Garlic Herb Aioli

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

Roasted Sweet Potato Wedges with Garlic Herb Aioli

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato Wedges with Garlic Herb Aioli

Enjoy a beautifully roasted sweet potato turned into crispy wedges paired with a tangy, protein-packed garlic herb aioli made with creamy non-fat Greek yogurt. This dish balances natural sweetness with a vibrant garlic-lemon kick, creating a satisfying meal perfect for any time of day.

NUTRITION

424kcal
Protein
37.1g
Fat
14.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

0.5 tbsp Olive Oil for roasting

1.5 cups Non-Fat Greek Yogurt

0.5 tbsp Olive Oil for aioli

1 clove Garlic

1 tsp Lemon Juice

1 tbsp Fresh Parsley (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash the sweet potato thoroughly and cut it into wedge-shaped pieces.

  • 2

    Toss the sweet potato wedges with 0.5 tablespoon of olive oil, salt, pepper, and a pinch of smoked paprika if desired.

  • 3

    Spread the wedges evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, turning halfway through, until they are crisp on the edges and tender inside.

  • 4

    Meanwhile, prepare the garlic herb aioli: In a small bowl, combine the non-fat Greek yogurt, 0.5 tablespoon olive oil, minced garlic (or grated garlic clove), lemon juice, and chopped parsley. Season with a pinch of salt and pepper. Mix well.

  • 5

    Once the sweet potato wedges are roasted, remove them from the oven. Serve warm with a generous side of the garlic herb aioli for dipping.