YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Enjoy the delightful contrast of a crispy-skinned baked sweet potato paired with a creamy, protein-packed Greek yogurt topped with a medley of fresh herbs. The slight crunch of the skin combined with the cool, tangy yogurt makes this dish a satisfying and wholesome meal for any time of day.
INGREDIENTS
1 medium Sweet Potato (114g)
1.5 cups Nonfat Greek Yogurt (340g)
1 teaspoon Extra Virgin Olive Oil (4.5g)
2 tablespoons Fresh Mixed Herbs
Salt and Pepper to taste
1 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 425°F.
Scrub the sweet potato thoroughly and pat dry. Prick the skin several times with a fork to allow steam to escape.
Lightly brush the sweet potato with extra virgin olive oil and season with a pinch of salt.
Place the sweet potato on a baking sheet and roast in the preheated oven for 35-45 minutes until the skin is crisp and the interior is soft.
Meanwhile, in a small bowl, mix the nonfat Greek yogurt with garlic powder, chopped fresh herbs, salt, and pepper. Taste and adjust the seasoning if necessary.
Once the sweet potato is done, remove it from the oven, let cool slightly, then split it open and fluff the interior with a fork.
Top the sweet potato with a generous dollop of the herbed Greek yogurt. Garnish with an extra sprinkle of fresh herbs if desired before serving.