YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Savor the delightful contrast of a crispy-skinned baked sweet potato topped with creamy Greek yogurt, a perfectly poached egg, and a medley of fresh herbs. Each bite delivers a harmonious blend of textures and flavors, from the crunchy exterior and tender interior of the sweet potato to the silky yogurt and rich, runny egg yolk accentuated by aromatic dill and parsley.
INGREDIENTS
1 large Sweet Potato (180g)
1 cup Nonfat Greek Yogurt (245g)
1 large Egg (50g)
1 teaspoon Olive Oil (5g)
2 tablespoons Mixed Fresh Herbs (approx. 8g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Wash the sweet potato thoroughly, pat it dry, and lightly prick the skin with a fork. Rub the skin with olive oil and a pinch of salt.
Place the sweet potato on a baking tray and bake for about 35-40 minutes until the skin becomes crispy and the flesh is tender when pierced with a fork.
While the sweet potato is baking, poach the egg by bringing a small pot of water to a gentle simmer. Crack the egg into a small cup and gently slide it into the water. Cook for about 3-4 minutes until the white is set and the yolk remains runny. Remove with a slotted spoon and set aside.
Once baked, remove the sweet potato from the oven and slice it open. Fluff the inside with a fork.
Top the sweet potato with a generous dollop of nonfat Greek yogurt, then gently place the poached egg on top.
Sprinkle with mixed fresh herbs, and finish with a dash of salt and pepper.
Serve immediately and enjoy the delightful mix of crispy skin, creamy yogurt, and soft, rich egg.