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

A satisfying dish featuring a perfectly baked sweet potato with a crispy exterior, complemented by a luscious dollop of tangy nonfat Greek yogurt mixed with fresh herbs, and a protein-packed boiled egg for an extra nutritional boost. This dish is versatile enough for breakfast, lunch, or dinner and offers a harmonious blend of textures and flavors.

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NUTRITION

331kcal
Protein
33.5g
Fat
5.9g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

250g Nonfat Greek Yogurt

1 Large Hard-Boiled Egg (50g)

2 tbsp Fresh Parsley (8g)

1 tbsp Fresh Dill (4g)

1 tsp Lemon Juice (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thoroughly wash the sweet potato and pat dry. Prick the skin several times with a fork to allow steam to escape.

  • 3

    Place the sweet potato directly on the oven rack or on a baking sheet and bake for about 40-45 minutes, or until the skin is crispy and the flesh inside is tender.

  • 4

    While the sweet potato is baking, prepare the topping by combining the nonfat Greek yogurt with chopped fresh parsley, dill, and lemon juice in a small bowl. Season lightly with salt and pepper.

  • 5

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Cut it open lengthwise and fluff the inside with a fork.

  • 6

    Slice the hard-boiled egg and arrange the slices on top of the sweet potato. Spoon the herbed Greek yogurt mixture over the sweet potato and egg.

  • 7

    Finish with an extra sprinkle of salt and pepper if needed, and serve warm.

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

A satisfying dish featuring a perfectly baked sweet potato with a crispy exterior, complemented by a luscious dollop of tangy nonfat Greek yogurt mixed with fresh herbs, and a protein-packed boiled egg for an extra nutritional boost. This dish is versatile enough for breakfast, lunch, or dinner and offers a harmonious blend of textures and flavors.

NUTRITION

331kcal
Protein
33.5g
Fat
5.9g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

250g Nonfat Greek Yogurt

1 Large Hard-Boiled Egg (50g)

2 tbsp Fresh Parsley (8g)

1 tbsp Fresh Dill (4g)

1 tsp Lemon Juice (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thoroughly wash the sweet potato and pat dry. Prick the skin several times with a fork to allow steam to escape.

  • 3

    Place the sweet potato directly on the oven rack or on a baking sheet and bake for about 40-45 minutes, or until the skin is crispy and the flesh inside is tender.

  • 4

    While the sweet potato is baking, prepare the topping by combining the nonfat Greek yogurt with chopped fresh parsley, dill, and lemon juice in a small bowl. Season lightly with salt and pepper.

  • 5

    Once the sweet potato is done, remove it from the oven and let it cool slightly. Cut it open lengthwise and fluff the inside with a fork.

  • 6

    Slice the hard-boiled egg and arrange the slices on top of the sweet potato. Spoon the herbed Greek yogurt mixture over the sweet potato and egg.

  • 7

    Finish with an extra sprinkle of salt and pepper if needed, and serve warm.