Crispy-Skin Sweet Potato with Greek Yogurt and Chives

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

Crispy-Skin Sweet Potato with Greek Yogurt and Chives

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.

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NUTRITION

348kcal
Protein
31.4g
Fat
9.7g
Carbs
33.4g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Wash the sweet potato thoroughly and pat dry.

  • 2

    Rub the sweet potato lightly with olive oil and season with salt and pepper. Place it on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 40-45 minutes until the skin is crispy and the inside is tender.

  • 4

    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.

  • 5

    Once the sweet potato is done, slice it open and fluff the inside with a fork.

  • 6

    Top the sweet potato with a generous dollop of Greek yogurt, then place the poached egg on top and sprinkle with freshly chopped chives.

  • 7

    Finish with a light drizzle of olive oil, additional salt and pepper if desired, and serve immediately.

Crispy-Skin Sweet Potato with Greek Yogurt and Chives

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

Crispy-Skin Sweet Potato with Greek Yogurt and Chives

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.

NUTRITION

348kcal
Protein
31.4g
Fat
9.7g
Carbs
33.4g

SERVINGS

1 serving

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

  • 1

    Preheat the oven to 425°F (220°C). Wash the sweet potato thoroughly and pat dry.

  • 2

    Rub the sweet potato lightly with olive oil and season with salt and pepper. Place it on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 40-45 minutes until the skin is crispy and the inside is tender.

  • 4

    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.

  • 5

    Once the sweet potato is done, slice it open and fluff the inside with a fork.

  • 6

    Top the sweet potato with a generous dollop of Greek yogurt, then place the poached egg on top and sprinkle with freshly chopped chives.

  • 7

    Finish with a light drizzle of olive oil, additional salt and pepper if desired, and serve immediately.