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.
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
Preheat your oven to 425°F.
Wash the sweet potato thoroughly and pat dry. Pierce it a few times with a fork to allow steam to escape.
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.
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.
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.
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.
Layer the herb-infused Greek yogurt on top of the sweet potato, and top with the poached egg whites.
Finish with a final sprinkle of salt and pepper, and serve warm.