YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato with Greek Yogurt Topping
Enjoy a comforting dish where a tender, herb-roasted sweet potato meets a velvety layer of nonfat Greek yogurt and a perfectly poached egg, all enhanced with a drizzle of olive oil and a sprinkle of fragrant herbs. This dish balances natural sweetness with creamy tang and a savoriness from the egg, offering both a satisfying and nutritious meal ideal for any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
1 cup Nonfat Greek Yogurt (245g)
1 large Egg
1 teaspoon Olive Oil (5g)
1 tablespoon Mixed Fresh Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the sweet potato clean and pat dry. Prick it a few times with a fork to release steam.
Place the sweet potato on a baking sheet, drizzle with half the olive oil, and season lightly with salt, pepper, and some of the fresh herbs.
Roast in the preheated oven for about 45-50 minutes or until tender when pierced with a fork.
While the sweet potato is roasting, bring a small pot of water to a simmer and poach the egg until the white is set but the yolk remains runny, about 3-4 minutes. Remove with a slotted spoon and set aside.
Once the sweet potato is done, remove it from the oven and allow it to cool slightly. Slice it open lengthwise and fluff the inside with a fork.
Top the roasted sweet potato with the nonfat Greek yogurt, then gently place the poached egg on top. Drizzle with the remaining olive oil, sprinkle with the remaining fresh herbs, and adjust salt and pepper to taste.
Serve immediately and enjoy the delightful combination of creamy, tangy, and savory flavors.