Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Walnut Dip

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

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Walnut Dip

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Walnut Dip

Enjoy a comforting and flavorful dish featuring oven-roasted sweet potato wedges dusted with aromatic cinnamon, paired with a protein-rich Greek yogurt walnut dip. This dish offers a delicious balance of natural sweetness, subtle spice, and satisfying crunch, perfect for breakfast, lunch, or dinner.

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NUTRITION

494kcal
Protein
34.4g
Fat
22.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Plain Nonfat Greek Yogurt

1 ounce Chopped Walnuts

1 teaspoon Cinnamon

1 teaspoon Olive Oil

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly and cut it into even wedges.

  • 3

    Place the wedges in a bowl and drizzle with olive oil, then sprinkle with cinnamon and a pinch of salt. Toss well to coat evenly.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper.

  • 5

    Bake in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and lightly crisp on the edges.

  • 6

    While the wedges are baking, prepare the dip by stirring the chopped walnuts into the Greek yogurt. Adjust seasoning if desired.

  • 7

    Serve the warm cinnamon-spiced sweet potato wedges with the protein-rich Greek yogurt walnut dip.

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Walnut Dip

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

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Walnut Dip

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Spiced Sweet Potato Wedges with Greek Yogurt Walnut Dip

Enjoy a comforting and flavorful dish featuring oven-roasted sweet potato wedges dusted with aromatic cinnamon, paired with a protein-rich Greek yogurt walnut dip. This dish offers a delicious balance of natural sweetness, subtle spice, and satisfying crunch, perfect for breakfast, lunch, or dinner.

NUTRITION

494kcal
Protein
34.4g
Fat
22.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Plain Nonfat Greek Yogurt

1 ounce Chopped Walnuts

1 teaspoon Cinnamon

1 teaspoon Olive Oil

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly and cut it into even wedges.

  • 3

    Place the wedges in a bowl and drizzle with olive oil, then sprinkle with cinnamon and a pinch of salt. Toss well to coat evenly.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper.

  • 5

    Bake in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and lightly crisp on the edges.

  • 6

    While the wedges are baking, prepare the dip by stirring the chopped walnuts into the Greek yogurt. Adjust seasoning if desired.

  • 7

    Serve the warm cinnamon-spiced sweet potato wedges with the protein-rich Greek yogurt walnut dip.