Baked Cinnamon-Spiced Sweet Potato Wedges with Protein-Packed Greek Yogurt 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 Protein-Packed Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Spiced Sweet Potato Wedges with Protein-Packed Greek Yogurt Dip

Enjoy a delightful twist on a classic side dish with tender, baked sweet potato wedges dusted in warm cinnamon spices and a creamy, protein-rich Greek yogurt dip. This vibrant dish offers a balance of sweet and savory flavors, perfect for a nutritious breakfast, lunch, or dinner that fuels your body and pleases your taste buds.

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NUTRITION

358kcal
Protein
37g
Fat
5.2g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1.5 cups Nonfat Plain Greek Yogurt (367g)

1 teaspoon Olive Oil (5g)

1 teaspoon Cinnamon (2.6g)

1 pinch Sea Salt (0.5g)

1 pinch Black Pepper (0.3g)

1 teaspoon Vanilla Extract (4.2g)

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PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly. Cut it into wedges about 1/2 to 3/4 inch thick.

  • 3

    Place the sweet potato wedges in a bowl. Drizzle with olive oil, then sprinkle cinnamon, a pinch of sea salt and black pepper. Toss to evenly coat all wedges.

  • 4

    Spread the seasoned wedges evenly on the baking sheet in a single layer.

  • 5

    Bake in the preheated oven for 25-30 minutes, turning halfway through, until tender and lightly caramelized at the edges.

  • 6

    While the wedges are baking, prepare the Greek yogurt dip. In a small bowl, combine the nonfat Greek yogurt with vanilla extract. Stir well and chill in the refrigerator until ready to serve.

  • 7

    Once baked, remove the sweet potato wedges from the oven and let them cool slightly. Serve warm alongside the chilled cinnamon-vanilla Greek yogurt dip.

Baked Cinnamon-Spiced Sweet Potato Wedges with Protein-Packed Greek Yogurt 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 Protein-Packed Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Spiced Sweet Potato Wedges with Protein-Packed Greek Yogurt Dip

Enjoy a delightful twist on a classic side dish with tender, baked sweet potato wedges dusted in warm cinnamon spices and a creamy, protein-rich Greek yogurt dip. This vibrant dish offers a balance of sweet and savory flavors, perfect for a nutritious breakfast, lunch, or dinner that fuels your body and pleases your taste buds.

NUTRITION

358kcal
Protein
37g
Fat
5.2g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1.5 cups Nonfat Plain Greek Yogurt (367g)

1 teaspoon Olive Oil (5g)

1 teaspoon Cinnamon (2.6g)

1 pinch Sea Salt (0.5g)

1 pinch Black Pepper (0.3g)

1 teaspoon Vanilla Extract (4.2g)

PREPARATION

  • 1

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

  • 2

    Wash the sweet potato thoroughly. Cut it into wedges about 1/2 to 3/4 inch thick.

  • 3

    Place the sweet potato wedges in a bowl. Drizzle with olive oil, then sprinkle cinnamon, a pinch of sea salt and black pepper. Toss to evenly coat all wedges.

  • 4

    Spread the seasoned wedges evenly on the baking sheet in a single layer.

  • 5

    Bake in the preheated oven for 25-30 minutes, turning halfway through, until tender and lightly caramelized at the edges.

  • 6

    While the wedges are baking, prepare the Greek yogurt dip. In a small bowl, combine the nonfat Greek yogurt with vanilla extract. Stir well and chill in the refrigerator until ready to serve.

  • 7

    Once baked, remove the sweet potato wedges from the oven and let them cool slightly. Serve warm alongside the chilled cinnamon-vanilla Greek yogurt dip.