YOUR SOLIN GENERATED RECIPE
Crispy-Skin Loaded Sweet Potato with Greek Yogurt
Experience a deliciously hearty meal featuring a perfectly baked sweet potato with irresistibly crispy skin, topped with a dollop of tangy nonfat Greek yogurt, savory turkey bacon, and hearty black beans. This nutrient-balanced dish combines the creaminess of Greek yogurt with the satisfying crunch of crispy turkey bacon and wholesome black beans, delivering a well-rounded meal for any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
1 cup Nonfat Greek Yogurt (245g)
2 slices Turkey Bacon (28g total)
1/2 cup Black Beans (130g)
1 tablespoon Chives (3g)
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Wash the sweet potato thoroughly and prick the skin with a fork to allow steam to escape. Place it on a baking sheet lined with parchment paper.
Bake the sweet potato for about 40-45 minutes until the skin becomes crispy and the flesh is tender.
While the sweet potato is baking, cook the turkey bacon in a skillet over medium heat until it’s crispy, about 5-7 minutes. Drain on paper towels.
Warm the black beans in a small saucepan over low heat, seasoning lightly with salt and pepper.
Once the sweet potato is done, slice it open lengthwise and fluff the inside with a fork.
Top the sweet potato with a generous dollop of nonfat Greek yogurt, then add the crispy turkey bacon pieces and warmed black beans.
Finish by sprinkling freshly chopped chives, a pinch of salt, and a grind of black pepper over the top.
Serve immediately and enjoy your balanced, protein-packed meal!