Crispy-Skin Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Enjoy a hearty dish featuring a perfectly roasted, crispy-skinned sweet potato topped with creamy nonfat Greek yogurt and a delicate poached egg, accented with a sprinkle of green onions and a touch of paprika. This satisfying meal brings a delightful balance of textures and flavors, making it an energizing choice any time of day.

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NUTRITION

354kcal
Protein
31.6g
Fat
9.8g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1 large Egg

1 teaspoon Olive Oil

2 tablespoons Green Onions

1 teaspoon Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Scrub the sweet potato clean, pat dry, and prick several times with a fork. Rub with olive oil and season lightly with salt, pepper, and paprika.

  • 3

    Place the sweet potato directly on the oven rack or on a baking sheet and roast for about 40-45 minutes until the skin is crispy and the interior is tender.

  • 4

    While the sweet potato is roasting, bring a small pot of water to a simmer and gently poach the egg until the white is set but the yolk remains runny, about 3-4 minutes.

  • 5

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Cut a slit on the top and fluff the insides with a fork.

  • 6

    Top the sweet potato with the nonfat Greek yogurt, then gently lay the poached egg on top.

  • 7

    Garnish with chopped green onions and a light sprinkle of extra paprika if desired. Season with additional salt and pepper to taste before serving.

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

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

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Enjoy a hearty dish featuring a perfectly roasted, crispy-skinned sweet potato topped with creamy nonfat Greek yogurt and a delicate poached egg, accented with a sprinkle of green onions and a touch of paprika. This satisfying meal brings a delightful balance of textures and flavors, making it an energizing choice any time of day.

NUTRITION

354kcal
Protein
31.6g
Fat
9.8g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1 large Egg

1 teaspoon Olive Oil

2 tablespoons Green Onions

1 teaspoon Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Scrub the sweet potato clean, pat dry, and prick several times with a fork. Rub with olive oil and season lightly with salt, pepper, and paprika.

  • 3

    Place the sweet potato directly on the oven rack or on a baking sheet and roast for about 40-45 minutes until the skin is crispy and the interior is tender.

  • 4

    While the sweet potato is roasting, bring a small pot of water to a simmer and gently poach the egg until the white is set but the yolk remains runny, about 3-4 minutes.

  • 5

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Cut a slit on the top and fluff the insides with a fork.

  • 6

    Top the sweet potato with the nonfat Greek yogurt, then gently lay the poached egg on top.

  • 7

    Garnish with chopped green onions and a light sprinkle of extra paprika if desired. Season with additional salt and pepper to taste before serving.