YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Enjoy a hearty plate that features a perfectly roasted sweet potato with a crispy skin, topped with creamy nonfat Greek yogurt and fresh herbs. The dish is elevated by two perfectly cooked eggs, offering a satisfying balance of textures and flavors, mingled with a hint of olive oil and a sprinkle of salt and pepper. Ideal for breakfast, lunch, or dinner, this meal brings together the comfort of roasted veggies and the protein-rich punch of eggs, making it a versatile yet nutritionally balanced option.
INGREDIENTS
1 medium Sweet Potato (130g)
200g Nonfat Greek Yogurt
2 large Eggs
1 tsp Olive Oil
1 tbsp Fresh Dill
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Thoroughly wash the sweet potato and pat dry. Using a fork, poke several holes in the skin to allow steam to escape.
Drizzle the sweet potato with olive oil and season generously with salt and pepper. Place it on a baking sheet.
Roast the sweet potato in the preheated oven for approximately 35-40 minutes, or until the skin becomes crispy and the interior is tender.
While the sweet potato is roasting, prepare the eggs. You can poach, boil, or fry them to your preferred doneness.
Once roasted, remove the sweet potato from the oven and carefully cut a slit down the center. Fluff the insides with a fork.
Spoon the nonfat Greek yogurt over the sweet potato, then top with the cooked eggs.
Finish the dish by sprinkling chopped fresh dill over the top and adding a final pinch of salt and pepper if desired.
Serve warm and enjoy your balanced, protein-rich meal.