YOUR SOLIN GENERATED RECIPE
Crispy-Skin Sweet Potato with Greek Yogurt and Herbs
Enjoy a satisfying meal featuring a crisped sweet potato with a crackly, savory skin paired with a creamy, tangy nonfat Greek yogurt sauce enriched with fresh herbs and a boost of protein from hearty chickpeas. This dish brings together warm roasted flavors and refreshing herbal notes in a balanced plate.
INGREDIENTS
1 medium Sweet Potato
1 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 quarter cup Cooked Chickpeas
2 tablespoons Mixed Fresh Herbs (Basil and Dill)
PREPARATION
Preheat your oven to 425°F.
Wash the sweet potato thoroughly and pat dry. Rub it lightly with olive oil and sprinkle a pinch of salt, ensuring the skin gets a light coating.
Place the sweet potato on a baking sheet and roast in the oven for 35-40 minutes or until the skin becomes crispy and the inside is tender.
While the sweet potato is baking, prepare the herb sauce by mixing the nonfat Greek yogurt with the chopped fresh herbs. Season gently with salt and pepper.
Once baked, remove the sweet potato from the oven and let it cool slightly. Slice it open and fluff the interior with a fork.
Top the sweet potato with the prepared Greek yogurt and herb sauce, then gently stir in the cooked chickpeas for an extra protein boost.
Serve warm and enjoy this balanced meal that combines comforting roasted flavors with a refreshing, herb-infused yogurt topping.