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 satisfying dish featuring a perfectly crispy-skinned roasted sweet potato paired with a creamy, herb-infused Greek yogurt topping. Enhanced with a lightly cooked egg combo and a sprinkle of hemp seeds, this dish delivers a wonderful harmony of textures and flavors that is as nourishing as it is delicious.

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NUTRITION

386kcal
Protein
32.3g
Fat
14.1g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3/4 cup Plain Nonfat Greek Yogurt

1 Large Egg

1 Egg White

1 tablespoon Hemp Seeds

2 tablespoons Fresh Herbs (chopped)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Wash the sweet potato thoroughly and pat dry.

  • 2

    Rub the sweet potato lightly with olive oil and season with a pinch of salt. Place it on a baking tray.

  • 3

    Roast the sweet potato in the preheated oven for about 35-40 minutes until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, prepare the egg mixture by whisking the whole egg and egg white in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and gently pour in the egg mixture. Cook slowly to create a soft, custardy scramble. Remove from heat once cooked through.

  • 6

    In a small bowl, combine the Greek yogurt with the chopped fresh herbs and a touch of salt and pepper to create a flavored topping.

  • 7

    Once the sweet potato is roasted, slice it open and fluff the interior with a fork. Top with the herb-infused Greek yogurt, then add the cooked egg mixture on top.

  • 8

    Finish by sprinkling the hemp seeds over the dish for an extra boost of protein and a delightful crunch. Serve warm and enjoy.

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 satisfying dish featuring a perfectly crispy-skinned roasted sweet potato paired with a creamy, herb-infused Greek yogurt topping. Enhanced with a lightly cooked egg combo and a sprinkle of hemp seeds, this dish delivers a wonderful harmony of textures and flavors that is as nourishing as it is delicious.

NUTRITION

386kcal
Protein
32.3g
Fat
14.1g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

3/4 cup Plain Nonfat Greek Yogurt

1 Large Egg

1 Egg White

1 tablespoon Hemp Seeds

2 tablespoons Fresh Herbs (chopped)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Wash the sweet potato thoroughly and pat dry.

  • 2

    Rub the sweet potato lightly with olive oil and season with a pinch of salt. Place it on a baking tray.

  • 3

    Roast the sweet potato in the preheated oven for about 35-40 minutes until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, prepare the egg mixture by whisking the whole egg and egg white in a bowl with a pinch of salt and pepper.

  • 5

    Heat a non-stick skillet over medium-low heat and gently pour in the egg mixture. Cook slowly to create a soft, custardy scramble. Remove from heat once cooked through.

  • 6

    In a small bowl, combine the Greek yogurt with the chopped fresh herbs and a touch of salt and pepper to create a flavored topping.

  • 7

    Once the sweet potato is roasted, slice it open and fluff the interior with a fork. Top with the herb-infused Greek yogurt, then add the cooked egg mixture on top.

  • 8

    Finish by sprinkling the hemp seeds over the dish for an extra boost of protein and a delightful crunch. Serve warm and enjoy.