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 twist on classic comfort, featuring a crispy-skinned, oven-roasted sweet potato paired with cool, protein-packed Greek yogurt and a medley of fresh herbs and perfectly poached eggs. Each bite brings a satisfying mix of textures—from the crisp exterior of the potato to the creamy tang of yogurt and the rich, savory flavor of eggs—infused with aromatic dill, parsley, and a hint of lemon.

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NUTRITION

442kcal
Protein
32.3g
Fat
11.9g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (~200g)

0.75 cup Nonfat Greek Yogurt (~170g)

2 large Eggs

0.5 teaspoon Olive Oil

2 tablespoons Fresh Dill

2 tablespoons Fresh Parsley

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Thoroughly wash the sweet potato and pat it dry with a paper towel.

  • 2

    Using a fork, poke several holes around the sweet potato. Rub the skin lightly with half a teaspoon of olive oil and sprinkle with a pinch of salt.

  • 3

    Place the sweet potato directly on the oven rack or on a baking sheet and roast for 35-45 minutes until the skin is crispy and the flesh inside is tender.

  • 4

    While the potato is roasting, bring a pot of water to a gentle simmer and poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. Alternatively, you can soft-boil them.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with freshly chopped dill, parsley, a squeeze of lemon juice, and a little pepper.

  • 6

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Carefully slice it open lengthwise, exposing the crispy skin.

  • 7

    Plate the sweet potato, add the poached eggs on top, and drizzle with the herbed Greek yogurt.

  • 8

    Season with additional salt and pepper if needed, and serve immediately.

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 twist on classic comfort, featuring a crispy-skinned, oven-roasted sweet potato paired with cool, protein-packed Greek yogurt and a medley of fresh herbs and perfectly poached eggs. Each bite brings a satisfying mix of textures—from the crisp exterior of the potato to the creamy tang of yogurt and the rich, savory flavor of eggs—infused with aromatic dill, parsley, and a hint of lemon.

NUTRITION

442kcal
Protein
32.3g
Fat
11.9g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (~200g)

0.75 cup Nonfat Greek Yogurt (~170g)

2 large Eggs

0.5 teaspoon Olive Oil

2 tablespoons Fresh Dill

2 tablespoons Fresh Parsley

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Thoroughly wash the sweet potato and pat it dry with a paper towel.

  • 2

    Using a fork, poke several holes around the sweet potato. Rub the skin lightly with half a teaspoon of olive oil and sprinkle with a pinch of salt.

  • 3

    Place the sweet potato directly on the oven rack or on a baking sheet and roast for 35-45 minutes until the skin is crispy and the flesh inside is tender.

  • 4

    While the potato is roasting, bring a pot of water to a gentle simmer and poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. Alternatively, you can soft-boil them.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with freshly chopped dill, parsley, a squeeze of lemon juice, and a little pepper.

  • 6

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Carefully slice it open lengthwise, exposing the crispy skin.

  • 7

    Plate the sweet potato, add the poached eggs on top, and drizzle with the herbed Greek yogurt.

  • 8

    Season with additional salt and pepper if needed, and serve immediately.