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 vibrant meal featuring a perfectly roasted, crispy-skinned sweet potato paired with a creamy dollop of nonfat Greek yogurt accented by fresh herbs and a poached egg. This dish is both visually appealing and nutritionally balanced, offering a delightful combination of textures and flavors ideal for a nourishing dinner or a satisfying lunch.

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NUTRITION

308kcal
Protein
31.6g
Fat
5.3g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1 large Egg

2 tbsp Mixed Fresh Herbs (Parsley, Chives, Dill)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Using a fork, pierce the skin a few times to allow steam to escape.

  • 3

    Place the sweet potato on a baking tray and roast in the oven for about 40-45 minutes or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, bring a small pot of water to a gentle simmer. Crack an egg into a ramekin and gently slide it into the water to poach. Cook for about 3-4 minutes until the egg white is set but the yolk remains runny. Remove and set aside.

  • 5

    In a small bowl, combine nonfat Greek yogurt with the finely chopped herbs. Season with salt and pepper to taste.

  • 6

    Once the sweet potato is done, remove it from the oven. Carefully slice it open lengthwise and fluff the interior with a fork.

  • 7

    Top the sweet potato with the herbed yogurt mixture and gently place the poached egg on top.

  • 8

    Finish with an extra sprinkle of fresh herbs, a pinch of salt and pepper, and serve warm.

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 vibrant meal featuring a perfectly roasted, crispy-skinned sweet potato paired with a creamy dollop of nonfat Greek yogurt accented by fresh herbs and a poached egg. This dish is both visually appealing and nutritionally balanced, offering a delightful combination of textures and flavors ideal for a nourishing dinner or a satisfying lunch.

NUTRITION

308kcal
Protein
31.6g
Fat
5.3g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Nonfat Greek Yogurt

1 large Egg

2 tbsp Mixed Fresh Herbs (Parsley, Chives, Dill)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Using a fork, pierce the skin a few times to allow steam to escape.

  • 3

    Place the sweet potato on a baking tray and roast in the oven for about 40-45 minutes or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, bring a small pot of water to a gentle simmer. Crack an egg into a ramekin and gently slide it into the water to poach. Cook for about 3-4 minutes until the egg white is set but the yolk remains runny. Remove and set aside.

  • 5

    In a small bowl, combine nonfat Greek yogurt with the finely chopped herbs. Season with salt and pepper to taste.

  • 6

    Once the sweet potato is done, remove it from the oven. Carefully slice it open lengthwise and fluff the interior with a fork.

  • 7

    Top the sweet potato with the herbed yogurt mixture and gently place the poached egg on top.

  • 8

    Finish with an extra sprinkle of fresh herbs, a pinch of salt and pepper, and serve warm.