YOUR SOLIN GENERATED RECIPE
Honey-Glazed Roasted Sweet Potato Wedges with Cinnamon & Protein-Packed Greek Yogurt Dip
Enjoy a delightful plate featuring tender, caramelized roasted sweet potato wedges glazed with a hint of honey and sprinkled with aromatic cinnamon. Paired with a protein-rich Greek yogurt dipping sauce enhanced with a scoop of whey protein isolate, this dish offers a perfectly balanced mix of natural sweetness and hearty protein, making it a satisfying meal any time of day.
INGREDIENTS
1 large Sweet Potato (180g)
1 tbsp Honey
1 tsp Cinnamon
1 cup Nonfat Greek Yogurt (245g)
1 scoop Whey Protein Isolate (30g)
Cooking Spray
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray the sheet with cooking spray.
Wash the sweet potato thoroughly and cut it into wedges, aiming for uniform thickness for even roasting.
Place the sweet potato wedges in a bowl. Drizzle with the honey and sprinkle with cinnamon, salt, and pepper. Toss gently to ensure each wedge is evenly coated.
Arrange the wedges in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, turning them halfway through to achieve a golden, caramelized exterior.
While the sweet potatoes are roasting, prepare the dipping sauce. In a bowl, mix the nonfat Greek yogurt with the scoop of whey protein isolate until completely smooth. Adjust seasoning with a pinch of salt and a dash of cinnamon if desired.
Once the sweet potato wedges are tender and slightly crispy on the edges, remove them from the oven.
Serve the warm honey-glazed, cinnamon-sprinkled sweet potato wedges alongside the protein-packed Greek yogurt dip. Enjoy!