YOUR SOLIN GENERATED RECIPE
Crispy Roasted Sweet Potato Wedges with Lean Bacon and Creamy Cheddar Sauce
Enjoy a savory blend of crispy roasted sweet potato wedges paired with lean bacon and a smooth, creamy cheddar sauce enriched with a touch of nonfat Greek yogurt. This dish delivers a satisfying crunch and a comforting, tangy finish, perfect for a balanced and flavorful meal.
INGREDIENTS
1 medium Sweet Potato (114g)
3 slices Lean Bacon (approx. 60g total)
1/4 cup Low-Fat Cheddar Cheese, shredded (28g)
1/4 cup Nonfat Greek Yogurt (60g)
1 teaspoon Olive Oil (4.5g)
1 teaspoon Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the sweet potato thoroughly and cut it into wedges. Place the wedges in a bowl.
Drizzle the olive oil over the sweet potato wedges, then sprinkle with paprika, salt, and pepper. Toss to ensure even coating.
Spread the sweet potato wedges on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway through, until they are crispy and golden.
While the wedges are roasting, cook the lean bacon in a skillet over medium heat until crispy. Once done, transfer the bacon to a paper towel to drain excess fat, then crumble into pieces.
In a small saucepan over low heat, combine the shredded low-fat cheddar cheese and nonfat Greek yogurt. Stir continuously until the cheese melts and forms a smooth, creamy sauce. If necessary, add a tiny splash of water to achieve desired consistency; do not overheat to avoid curdling.
Once the sweet potato wedges are roasted, plate them, then top with the crumbled lean bacon and drizzle generously with the creamy cheddar sauce.
Serve immediately and enjoy this satisfying balance of crispy, savory, and creamy flavors.