Crispy-Skin 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-Skin Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful fusion of textures and flavors with this crispy-skin roasted sweet potato crowned with creamy nonfat Greek yogurt, perfectly complemented by a whole boiled egg and a boost of fluffy egg white. Fresh dill and parsley give it a lively aroma while a drizzle of olive oil enhances the crispy skin. Each bite offers a delicious blend of savory and herbaceous notes, ideal for a nourishing and satisfying meal.

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NUTRITION

352kcal
Protein
34.6g
Fat
9.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

0.75 cup Nonfat Greek Yogurt

1 Large Egg

1 Egg White (from a large egg)

1 teaspoon Olive Oil

2 tablespoons Fresh Dill, chopped

2 tablespoons Fresh Parsley, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly and pat dry. Prick the sweet potato skin with a fork a few times, then rub it with olive oil and sprinkle with salt and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast in the preheated oven for 40-45 minutes, or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, boil the whole egg until hard-boiled (about 9-12 minutes). Cool the egg in cold water, then peel and slice it.

  • 5

    Separate one egg to obtain a lone egg white, and lightly scramble or steam it until just set.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with the chopped fresh dill and parsley, and add a pinch of salt and pepper.

  • 7

    Once the sweet potato is done, cut it open lengthwise and fluff the inside with a fork. Top it with the herbed Greek yogurt, then arrange the boiled egg slices alongside the spooned egg white.

  • 8

    Finish with an extra light drizzle of olive oil and a sprinkle of fresh herbs if desired before serving.

Crispy-Skin 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-Skin Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful fusion of textures and flavors with this crispy-skin roasted sweet potato crowned with creamy nonfat Greek yogurt, perfectly complemented by a whole boiled egg and a boost of fluffy egg white. Fresh dill and parsley give it a lively aroma while a drizzle of olive oil enhances the crispy skin. Each bite offers a delicious blend of savory and herbaceous notes, ideal for a nourishing and satisfying meal.

NUTRITION

352kcal
Protein
34.6g
Fat
9.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

0.75 cup Nonfat Greek Yogurt

1 Large Egg

1 Egg White (from a large egg)

1 teaspoon Olive Oil

2 tablespoons Fresh Dill, chopped

2 tablespoons Fresh Parsley, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly and pat dry. Prick the sweet potato skin with a fork a few times, then rub it with olive oil and sprinkle with salt and pepper.

  • 3

    Place the sweet potato on a baking sheet and roast in the preheated oven for 40-45 minutes, or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, boil the whole egg until hard-boiled (about 9-12 minutes). Cool the egg in cold water, then peel and slice it.

  • 5

    Separate one egg to obtain a lone egg white, and lightly scramble or steam it until just set.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with the chopped fresh dill and parsley, and add a pinch of salt and pepper.

  • 7

    Once the sweet potato is done, cut it open lengthwise and fluff the inside with a fork. Top it with the herbed Greek yogurt, then arrange the boiled egg slices alongside the spooned egg white.

  • 8

    Finish with an extra light drizzle of olive oil and a sprinkle of fresh herbs if desired before serving.