Crispy Baked Sweet Potato Wedges with Garlic-Herb Greek Yogurt Dip and Hard-Boiled Egg

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

Crispy Baked Sweet Potato Wedges with Garlic-Herb Greek Yogurt Dip and Hard-Boiled Egg

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Garlic-Herb Greek Yogurt Dip and Hard-Boiled Egg

Savor the perfect balance of crispy, oven-baked sweet potato wedges lightly tossed in olive oil and fragrant garlic-herb seasoning, paired with a zesty Greek yogurt dip and a protein-packed hard-boiled egg. This well-rounded dish delivers a satisfying crunch, creamy tang, and a boost of protein, making it an ideal meal for any time of the day.

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NUTRITION

370kcal
Protein
31.8g
Fat
9.6g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 tsp Olive Oil (5g)

1 tsp Garlic Powder

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

1 cup Plain Nonfat Greek Yogurt (245g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Parsley

1 large Hard-Boiled Egg (50g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and scrub the sweet potato. Cut it into wedges ensuring even thickness for uniform crisping.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper until well coated.

  • 4

    Spread the seasoned wedges on the baking sheet in a single layer. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the edges are crispy and the center is tender.

  • 5

    While the wedges are baking, prepare the garlic-herb dip by combining the nonfat Greek yogurt, lemon juice, and freshly chopped parsley in a small bowl. Stir well and season with a pinch of salt and pepper.

  • 6

    Peel the hard-boiled egg and slice it in half or serve whole on the side.

  • 7

    Serve the crispy sweet potato wedges hot, accompanied by the refreshing garlic-herb Greek yogurt dip and the hard-boiled egg for an extra protein boost.

Crispy Baked Sweet Potato Wedges with Garlic-Herb Greek Yogurt Dip and Hard-Boiled Egg

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

Crispy Baked Sweet Potato Wedges with Garlic-Herb Greek Yogurt Dip and Hard-Boiled Egg

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Garlic-Herb Greek Yogurt Dip and Hard-Boiled Egg

Savor the perfect balance of crispy, oven-baked sweet potato wedges lightly tossed in olive oil and fragrant garlic-herb seasoning, paired with a zesty Greek yogurt dip and a protein-packed hard-boiled egg. This well-rounded dish delivers a satisfying crunch, creamy tang, and a boost of protein, making it an ideal meal for any time of the day.

NUTRITION

370kcal
Protein
31.8g
Fat
9.6g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 tsp Olive Oil (5g)

1 tsp Garlic Powder

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

1 cup Plain Nonfat Greek Yogurt (245g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Parsley

1 large Hard-Boiled Egg (50g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and scrub the sweet potato. Cut it into wedges ensuring even thickness for uniform crisping.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper until well coated.

  • 4

    Spread the seasoned wedges on the baking sheet in a single layer. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the edges are crispy and the center is tender.

  • 5

    While the wedges are baking, prepare the garlic-herb dip by combining the nonfat Greek yogurt, lemon juice, and freshly chopped parsley in a small bowl. Stir well and season with a pinch of salt and pepper.

  • 6

    Peel the hard-boiled egg and slice it in half or serve whole on the side.

  • 7

    Serve the crispy sweet potato wedges hot, accompanied by the refreshing garlic-herb Greek yogurt dip and the hard-boiled egg for an extra protein boost.