NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (130g)

1/4 cup Low-fat Cheddar Cheese (28g)

2 tbsp Nonfat Greek Yogurt (30g)

3 slices Turkey Bacon (approx. 90g total)

4 large Egg Whites (approx. 132g total)

Olive Oil Cooking Spray

Salt & Pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil cooking spray.

• 2

  Wash and scrub the sweet potato. Cut it into evenly sized wedges, aiming for uniform thickness to ensure even roasting.

• 3

  Place the sweet potato wedges on the baking sheet. Lightly spray with olive oil, and season with salt and pepper.

• 4

  Roast in the preheated oven for 25-30 minutes, turning halfway through, until the wedges are crispy on the outside and tender inside.

• 5

  While the sweet potatoes roast, prepare the creamy cheesy sauce. In a small saucepan over low heat, combine the low-fat cheddar cheese and nonfat Greek yogurt. Stir continuously until the cheese melts and the mixture is smooth. Add salt and pepper to taste.

• 6

  In a separate pan, cook the turkey bacon over medium heat until it becomes crispy, about 5-7 minutes. Once done, transfer to paper towels to drain any excess fat.

• 7

  For a protein boost, gently cook the egg whites in a non-stick pan over medium heat until set, keeping them light and fluffy.

• 8

  To serve, arrange the crispy sweet potato wedges on a plate. Drizzle with the warm cheesy sauce, crumble the crispy turkey bacon over the top, and serve alongside the fluffy egg whites.

• 9

  Enjoy this balanced dish that pairs the sweetness of roasted potatoes with savory cheese and bacon, enriched with a boost of lean protein from egg whites.