YOUR SOLIN GENERATED RECIPE
Crispy-Skin Sweet Potato with Greek Yogurt and Chives
Enjoy a simple yet satisfying dish featuring a perfectly crispy-skinned sweet potato partnered with creamy Greek yogurt and fresh chives. This dish boasts a delightful contrast between warm, roasted veggies and the cool tang of yogurt, making it a versatile choice for any meal of the day.
INGREDIENTS
1 medium Sweet Potato
1 cup Plain Nonfat Greek Yogurt
1 large Egg
1 teaspoon Olive Oil
1 tablespoon Fresh Chives
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C). Wash the sweet potato thoroughly and pat dry.
Rub the sweet potato lightly with olive oil and season with salt and pepper. Place it on a baking sheet.
Roast the sweet potato in the oven for 40-45 minutes until the skin is crispy and the inside is tender.
While the sweet potato is roasting, bring a small pan of water to boil and gently poach the egg until the white is set but the yolk remains runny, about 3-4 minutes. Alternatively, you may scramble the egg if preferred.
Once the sweet potato is done, slice it open and fluff the inside with a fork.
Top the sweet potato with a generous dollop of Greek yogurt, then place the poached egg on top and sprinkle with freshly chopped chives.
Finish with a light drizzle of olive oil, additional salt and pepper if desired, and serve immediately.