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 dish featuring a crispy-skinned roasted sweet potato topped with a vibrant herb-infused Greek yogurt, accented with poached egg whites and a light drizzle of olive oil. This balanced meal offers a comforting texture with the satisfying crunch of seasoned skin and the creamy, tangy finish of yogurt enhanced by fresh herbs.

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NUTRITION

327kcal
Protein
36.3g
Fat
4.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Plain Nonfat Greek Yogurt (245g)

3 large Egg Whites (approx. 100g)

1 teaspoon Extra Virgin Olive Oil (5g)

2 tablespoons Fresh Herbs (Parsley & Chives)

1 teaspoon Lemon Zest

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. Pierce it a few times with a fork to allow steam to escape.

  • 3

    Lightly rub the sweet potato with the teaspoon of olive oil and sprinkle with a pinch of salt. Place it on a baking sheet and roast in the oven for about 40-45 minutes until the skin becomes crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, gently poach the egg whites. Bring a small pot of water to a simmer, add a dash of vinegar if desired, and carefully slide in the egg whites. Poach them for about 3-4 minutes until set, then remove with a slotted spoon.

  • 5

    In a small bowl, combine the Greek yogurt with the chopped fresh herbs and lemon zest. Season with a little salt and pepper. Stir until well mixed.

  • 6

    Once the sweet potato is roasted, remove from the oven and let it rest for a minute. Slice it open and fluff the insides with a fork.

  • 7

    Layer the herb-infused Greek yogurt on top of the sweet potato, and top with the poached egg whites.

  • 8

    Finish with a final sprinkle 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 delightful dish featuring a crispy-skinned roasted sweet potato topped with a vibrant herb-infused Greek yogurt, accented with poached egg whites and a light drizzle of olive oil. This balanced meal offers a comforting texture with the satisfying crunch of seasoned skin and the creamy, tangy finish of yogurt enhanced by fresh herbs.

NUTRITION

327kcal
Protein
36.3g
Fat
4.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Plain Nonfat Greek Yogurt (245g)

3 large Egg Whites (approx. 100g)

1 teaspoon Extra Virgin Olive Oil (5g)

2 tablespoons Fresh Herbs (Parsley & Chives)

1 teaspoon Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Pierce it a few times with a fork to allow steam to escape.

  • 3

    Lightly rub the sweet potato with the teaspoon of olive oil and sprinkle with a pinch of salt. Place it on a baking sheet and roast in the oven for about 40-45 minutes until the skin becomes crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, gently poach the egg whites. Bring a small pot of water to a simmer, add a dash of vinegar if desired, and carefully slide in the egg whites. Poach them for about 3-4 minutes until set, then remove with a slotted spoon.

  • 5

    In a small bowl, combine the Greek yogurt with the chopped fresh herbs and lemon zest. Season with a little salt and pepper. Stir until well mixed.

  • 6

    Once the sweet potato is roasted, remove from the oven and let it rest for a minute. Slice it open and fluff the insides with a fork.

  • 7

    Layer the herb-infused Greek yogurt on top of the sweet potato, and top with the poached egg whites.

  • 8

    Finish with a final sprinkle of salt and pepper, and serve warm.