Crispy Roasted Sweet Potato Wedges with Smoky Bacon and Creamy Cheesy Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Sweet Potato Wedges with Smoky Bacon and Creamy Cheesy Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Smoky Bacon and Creamy Cheesy Drizzle

Enjoy a hearty dish where tender, crispy sweet potato wedges are roasted to perfection, topped with smoky, savory bacon, and finished with a light, creamy cheesy drizzle that brings a touch of indulgence to every bite.

Try 3 days free, then $12.99 / mo.

NUTRITION

390kcal
Protein
33.6g
Fat
17.2g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 slices Smoky Bacon (~105g total)

1/4 cup Low-Fat Cheddar Cheese (shredded) (~28g)

3/8 cup Nonfat Plain Greek Yogurt (~90g)

1/2 teaspoon Olive Oil (~2.3g)

1 teaspoon Smoked Paprika

Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and cut it into evenly sized wedges.

  • 3

    Drizzle the wedges with olive oil and season with salt, black pepper, and smoked paprika. Toss until evenly coated.

  • 4

    Spread the sweet potato wedges onto a baking sheet in a single layer. Roast in the oven for 25-30 minutes, turning halfway through, until the edges are crispy and the centers are tender.

  • 5

    While the wedges roast, cook the bacon slices in a pan over medium heat until they are crispy. Once cooked, transfer them onto a paper towel to drain, then crumble or chop them into bite-size pieces.

  • 6

    Prepare the creamy cheesy drizzle by gently mixing the shredded low-fat cheddar cheese with the nonfat Greek yogurt in a small bowl.

  • 7

    Remove the sweet potato wedges from the oven and transfer them to a serving plate. Drizzle the creamy cheesy mixture over the wedges and sprinkle the crumbled bacon on top.

  • 8

    Serve warm and enjoy a perfect balance of crispy, smoky, and creamy flavors.

Crispy Roasted Sweet Potato Wedges with Smoky Bacon and Creamy Cheesy Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Sweet Potato Wedges with Smoky Bacon and Creamy Cheesy Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato Wedges with Smoky Bacon and Creamy Cheesy Drizzle

Enjoy a hearty dish where tender, crispy sweet potato wedges are roasted to perfection, topped with smoky, savory bacon, and finished with a light, creamy cheesy drizzle that brings a touch of indulgence to every bite.

NUTRITION

390kcal
Protein
33.6g
Fat
17.2g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

3 slices Smoky Bacon (~105g total)

1/4 cup Low-Fat Cheddar Cheese (shredded) (~28g)

3/8 cup Nonfat Plain Greek Yogurt (~90g)

1/2 teaspoon Olive Oil (~2.3g)

1 teaspoon Smoked Paprika

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and cut it into evenly sized wedges.

  • 3

    Drizzle the wedges with olive oil and season with salt, black pepper, and smoked paprika. Toss until evenly coated.

  • 4

    Spread the sweet potato wedges onto a baking sheet in a single layer. Roast in the oven for 25-30 minutes, turning halfway through, until the edges are crispy and the centers are tender.

  • 5

    While the wedges roast, cook the bacon slices in a pan over medium heat until they are crispy. Once cooked, transfer them onto a paper towel to drain, then crumble or chop them into bite-size pieces.

  • 6

    Prepare the creamy cheesy drizzle by gently mixing the shredded low-fat cheddar cheese with the nonfat Greek yogurt in a small bowl.

  • 7

    Remove the sweet potato wedges from the oven and transfer them to a serving plate. Drizzle the creamy cheesy mixture over the wedges and sprinkle the crumbled bacon on top.

  • 8

    Serve warm and enjoy a perfect balance of crispy, smoky, and creamy flavors.