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 the delightful combination of crispy baked sweet potato skin topped with a creamy, herb-infused Greek yogurt blend and perfectly poached eggs. This dish delivers a satisfying balance of textures and flavors, offering a warm, comforting bite with aromatic herbs and a hint of lemon zest, making it a versatile option for any mealtime.

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NUTRITION

421kcal
Protein
37.5g
Fat
14.5g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

2 large Eggs (100g total)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Parsley

1 pinch Garlic Powder

Zest of half Lemon

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and scrub the sweet potato thoroughly, then pat dry.

  • 2

    Using a fork, poke several holes in the sweet potato to allow steam to escape. Rub the skin lightly with olive oil and season with a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 40-45 minutes until the skin is crisp and the flesh is tender.

  • 4

    While the sweet potato is baking, prepare the herbed Greek yogurt by mixing the Greek yogurt with chopped fresh parsley, garlic powder, lemon zest, salt, and pepper in a small bowl.

  • 5

    Once the sweet potato is done, remove it from the oven. Cut it in half lengthwise, and with a fork, gently fluff the insides, keeping the crispy skin intact.

  • 6

    Poach or softly boil the eggs to your preference. If poaching, simmer water in a shallow pan with a splash of vinegar and gently slide in the eggs, cooking for about 3-4 minutes.

  • 7

    Place the cooked eggs on top of the sweet potato halves, then generously drizzle the herbed Greek yogurt over the eggs and sweet potato.

  • 8

    Finish with an extra sprinkle of fresh parsley and a crack of black pepper. Serve immediately and enjoy the contrast of textures and flavors.

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 the delightful combination of crispy baked sweet potato skin topped with a creamy, herb-infused Greek yogurt blend and perfectly poached eggs. This dish delivers a satisfying balance of textures and flavors, offering a warm, comforting bite with aromatic herbs and a hint of lemon zest, making it a versatile option for any mealtime.

NUTRITION

421kcal
Protein
37.5g
Fat
14.5g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Nonfat Greek Yogurt (245g)

2 large Eggs (100g total)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Parsley

1 pinch Garlic Powder

Zest of half Lemon

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash and scrub the sweet potato thoroughly, then pat dry.

  • 2

    Using a fork, poke several holes in the sweet potato to allow steam to escape. Rub the skin lightly with olive oil and season with a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 40-45 minutes until the skin is crisp and the flesh is tender.

  • 4

    While the sweet potato is baking, prepare the herbed Greek yogurt by mixing the Greek yogurt with chopped fresh parsley, garlic powder, lemon zest, salt, and pepper in a small bowl.

  • 5

    Once the sweet potato is done, remove it from the oven. Cut it in half lengthwise, and with a fork, gently fluff the insides, keeping the crispy skin intact.

  • 6

    Poach or softly boil the eggs to your preference. If poaching, simmer water in a shallow pan with a splash of vinegar and gently slide in the eggs, cooking for about 3-4 minutes.

  • 7

    Place the cooked eggs on top of the sweet potato halves, then generously drizzle the herbed Greek yogurt over the eggs and sweet potato.

  • 8

    Finish with an extra sprinkle of fresh parsley and a crack of black pepper. Serve immediately and enjoy the contrast of textures and flavors.