Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

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

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful medley of crispy roasted sweet potato skin, creamy nonfat Greek yogurt, and fresh herbs crowned with perfectly poached eggs. This versatile dish offers a satisfying balance of textures and flavors that can work beautifully as breakfast, lunch, or dinner.

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NUTRITION

453kcal
Protein
37.1g
Fat
14.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Plain Nonfat Greek Yogurt (~245g)

2 Large Eggs (~100g total)

1 teaspoon Olive Oil (~5g)

1 tablespoon Mixed Fresh Herbs (~5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash the sweet potato thoroughly, then pat dry. Slice the sweet potato into rounds or wedges, ensuring some of the skin remains intact for extra crispiness.

  • 2

    Toss the sweet potato pieces with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the sweet potato in the preheated oven for 20-25 minutes, turning halfway through, until the edges are crispy and the insides are tender.

  • 4

    While the sweet potato is roasting, bring a pot of water to a gentle simmer and poach the eggs until the whites are set and yolks remain runny, about 3-4 minutes. Alternatively, you can cook the eggs to your preferred doneness.

  • 5

    In a serving bowl, place the Greek yogurt and stir in the mixed fresh herbs. Adjust seasoning with a pinch of salt and pepper.

  • 6

    Assemble your dish by placing the roasted sweet potato on a plate, topping them with the herbed Greek yogurt, and then gently adding the poached eggs on top.

  • 7

    Serve immediately and enjoy the contrast between the crispy sweet potato skin, the creamy yogurt, and the luscious egg.

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

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

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful medley of crispy roasted sweet potato skin, creamy nonfat Greek yogurt, and fresh herbs crowned with perfectly poached eggs. This versatile dish offers a satisfying balance of textures and flavors that can work beautifully as breakfast, lunch, or dinner.

NUTRITION

453kcal
Protein
37.1g
Fat
14.7g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Plain Nonfat Greek Yogurt (~245g)

2 Large Eggs (~100g total)

1 teaspoon Olive Oil (~5g)

1 tablespoon Mixed Fresh Herbs (~5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Wash the sweet potato thoroughly, then pat dry. Slice the sweet potato into rounds or wedges, ensuring some of the skin remains intact for extra crispiness.

  • 2

    Toss the sweet potato pieces with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the sweet potato in the preheated oven for 20-25 minutes, turning halfway through, until the edges are crispy and the insides are tender.

  • 4

    While the sweet potato is roasting, bring a pot of water to a gentle simmer and poach the eggs until the whites are set and yolks remain runny, about 3-4 minutes. Alternatively, you can cook the eggs to your preferred doneness.

  • 5

    In a serving bowl, place the Greek yogurt and stir in the mixed fresh herbs. Adjust seasoning with a pinch of salt and pepper.

  • 6

    Assemble your dish by placing the roasted sweet potato on a plate, topping them with the herbed Greek yogurt, and then gently adding the poached eggs on top.

  • 7

    Serve immediately and enjoy the contrast between the crispy sweet potato skin, the creamy yogurt, and the luscious egg.