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 beautifully balanced dish featuring roasted sweet potato wedges with irresistibly crispy skin, crowned with a cool, herby Greek yogurt sauce and perfectly poached eggs. The dish marries warm, earthy sweetness with refreshing tang and a subtle herbal complexity, making it a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

443kcal
Protein
37.1g
Fat
14.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 tsp Olive Oil (5g)

1 cup Nonfat Greek Yogurt (245g)

2 large Eggs

2 tbsp Fresh Herb Mix

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the sweet potato thoroughly. Pat it dry and slice it into wedges, ensuring some of the skin remains intact for a crispy texture.

  • 3

    Toss the sweet potato wedges with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet lined with parchment paper.

  • 4

    Roast the sweet potato wedges in the oven for about 25-30 minutes, flipping halfway through, until the edges are crispy and golden.

  • 5

    While the wedges are roasting, prepare the Greek yogurt sauce: In a small bowl, combine the nonfat Greek yogurt, chopped fresh herbs, lemon juice, a pinch of salt, and pepper. Mix well and set aside.

  • 6

    In a small pan, poach or fry the eggs to your desired doneness. For poached eggs, simmer water with a dash of vinegar and gently slide in the eggs, cooking for about 3-4 minutes until the whites are set.

  • 7

    To assemble, spread a generous dollop of the herbed Greek yogurt on a plate, arrange the roasted sweet potato wedges around it, and top with the egg(s). Drizzle any remaining yogurt sauce over the top and sprinkle with extra herbs if desired.

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 beautifully balanced dish featuring roasted sweet potato wedges with irresistibly crispy skin, crowned with a cool, herby Greek yogurt sauce and perfectly poached eggs. The dish marries warm, earthy sweetness with refreshing tang and a subtle herbal complexity, making it a versatile choice for breakfast, lunch, or dinner.

NUTRITION

443kcal
Protein
37.1g
Fat
14.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 tsp Olive Oil (5g)

1 cup Nonfat Greek Yogurt (245g)

2 large Eggs

2 tbsp Fresh Herb Mix

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the sweet potato thoroughly. Pat it dry and slice it into wedges, ensuring some of the skin remains intact for a crispy texture.

  • 3

    Toss the sweet potato wedges with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet lined with parchment paper.

  • 4

    Roast the sweet potato wedges in the oven for about 25-30 minutes, flipping halfway through, until the edges are crispy and golden.

  • 5

    While the wedges are roasting, prepare the Greek yogurt sauce: In a small bowl, combine the nonfat Greek yogurt, chopped fresh herbs, lemon juice, a pinch of salt, and pepper. Mix well and set aside.

  • 6

    In a small pan, poach or fry the eggs to your desired doneness. For poached eggs, simmer water with a dash of vinegar and gently slide in the eggs, cooking for about 3-4 minutes until the whites are set.

  • 7

    To assemble, spread a generous dollop of the herbed Greek yogurt on a plate, arrange the roasted sweet potato wedges around it, and top with the egg(s). Drizzle any remaining yogurt sauce over the top and sprinkle with extra herbs if desired.