YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato Wedges with Maple Cinnamon & Greek Yogurt Dipping Sauce
Enjoy a delightful twist on roasted sweet potato wedges, perfectly crisp on the edges and tender inside, drizzled with a warm maple cinnamon glaze. Paired with lightly spiced roasted chickpeas for an extra protein punch and a creamy Greek yogurt dipping sauce with a hint of cinnamon, this dish is a harmonious blend of sweet, savory, and spice that satisfies both your taste buds and nutritional goals.
INGREDIENTS
1 medium Sweet Potato (114g)
1/2 cup Canned Chickpeas (82g)
1 tsp Olive Oil (4.5g)
1 tsp Maple Syrup (7g)
1 tsp Cinnamon Powder (2.6g)
Salt & Pepper to taste
1 cup Nonfat Plain Greek Yogurt (245g)
PREPARATION
Preheat your oven to 425°F.
Wash and scrub the sweet potato thoroughly, then cut it into evenly sized wedges.
In a large bowl, combine the sweet potato wedges and 1 teaspoon olive oil. Drizzle with 1 teaspoon maple syrup and sprinkle 1 teaspoon cinnamon powder, salt, and pepper. Toss to evenly coat the wedges.
Spread the seasoned sweet potato wedges in a single layer on a baking sheet.
Drain and rinse the chickpeas. Pat them dry with a paper towel, then add them to the bowl with the sweet potato. Toss gently to coat them with the same maple cinnamon mixture.
Arrange the chickpeas amongst the wedges on the baking sheet for even roasting.
Roast in the preheated oven for 25-30 minutes, turning the wedges and chickpeas halfway through, until the sweet potatoes are tender and the edges are crispy.
While the wedges are roasting, prepare the dipping sauce by placing 1 cup of nonfat plain Greek yogurt into a serving bowl. Optionally, stir in a tiny pinch of cinnamon or a few drops of maple syrup to echo the flavor profile.
Once roasted, remove the sweet potato wedges and chickpeas from the oven. Serve warm with the Greek yogurt dipping sauce on the side.