YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Wedges with Turkey Bacon Crumbles
Enjoy a satisfying plate of crispy roasted sweet potato wedges tossed in olive oil and spices, topped with savory turkey bacon crumbles and a refreshing dollop of tangy nonfat Greek yogurt. This dish delivers a delightful balance of sweet and smoky flavors perfect for a hearty lunch.
INGREDIENTS
1 medium Sweet Potato (~114g)
4 slices Turkey Bacon (~56g)
1/4 cup Nonfat Greek Yogurt (~61g)
1 large Egg White (~33g)
1/2 tablespoon Olive Oil (~7g)
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and scrub the sweet potato. Cut it into wedges ensuring even thickness for uniform roasting.
In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the wedges in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until they are crisp on the edges and tender inside.
While the sweet potato wedges are roasting, cook the turkey bacon in a non-stick skillet over medium heat until crispy. Crumble once cooled.
Lightly whisk the egg white until frothy and pour into the skillet with the turkey bacon for added texture and protein, cooking just until set before mixing it in with the bacon crumbles.
Assemble your plate by layering the roasted sweet potato wedges and topping with the turkey bacon and egg white crumbles.
Finish by adding a dollop of nonfat Greek yogurt on the side for a tangy contrast. Serve warm and enjoy.