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 deliciously crisp-skinned sweet potato topped with a tangy Greek yogurt cream enriched with fresh herbs and perfectly poached eggs for an added protein punch. This dish offers a satisfying blend of textures and flavors perfect for any meal.

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NUTRITION

427kcal
Protein
37.4g
Fat
14.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

2 large Eggs (~100g total)

1 tsp Olive Oil (5g)

1 tbsp Fresh Parsley (3g)

1 tbsp Fresh Dill (2g)

A pinch Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Using a fork, prick the sweet potato all over, then rub lightly with olive oil and sprinkle a pinch of salt.

  • 3

    Place the sweet potato directly on the oven rack or on a baking tray and bake for 40-50 minutes until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato bakes, bring a small pot of water to a gentle simmer and carefully poach the eggs until the whites are set but the yolks remain soft, about 3-4 minutes.

  • 5

    In a small bowl, mix the Greek yogurt with chopped fresh parsley, dill, garlic powder, salt, and pepper.

  • 6

    Once the sweet potato is done, slice it open and fluff the interior with a fork. Top with the herbed Greek yogurt.

  • 7

    Carefully place the poached eggs on top of the yogurt-topped sweet potato and garnish with extra herbs if desired.

  • 8

    Serve immediately and enjoy this delightful balance of crispy skin, creamy yogurt, and perfectly poached eggs.

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 deliciously crisp-skinned sweet potato topped with a tangy Greek yogurt cream enriched with fresh herbs and perfectly poached eggs for an added protein punch. This dish offers a satisfying blend of textures and flavors perfect for any meal.

NUTRITION

427kcal
Protein
37.4g
Fat
14.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 cup Nonfat Greek Yogurt (245g)

2 large Eggs (~100g total)

1 tsp Olive Oil (5g)

1 tbsp Fresh Parsley (3g)

1 tbsp Fresh Dill (2g)

A pinch Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Using a fork, prick the sweet potato all over, then rub lightly with olive oil and sprinkle a pinch of salt.

  • 3

    Place the sweet potato directly on the oven rack or on a baking tray and bake for 40-50 minutes until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato bakes, bring a small pot of water to a gentle simmer and carefully poach the eggs until the whites are set but the yolks remain soft, about 3-4 minutes.

  • 5

    In a small bowl, mix the Greek yogurt with chopped fresh parsley, dill, garlic powder, salt, and pepper.

  • 6

    Once the sweet potato is done, slice it open and fluff the interior with a fork. Top with the herbed Greek yogurt.

  • 7

    Carefully place the poached eggs on top of the yogurt-topped sweet potato and garnish with extra herbs if desired.

  • 8

    Serve immediately and enjoy this delightful balance of crispy skin, creamy yogurt, and perfectly poached eggs.