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 wholesome dish featuring a crispy-skinned roasted sweet potato paired with a creamy dollop of nonfat Greek yogurt, enhanced by a medley of fresh herbs and light, delicate egg whites. This meal brings together a satisfying crunch and refreshing tang, perfect for a balanced dinner that both nourishes and delights the palate.

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NUTRITION

426kcal
Protein
36g
Fat
7.1g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (200g)

250g Nonfat Greek Yogurt

2 Egg Whites

0.5 tbsp Olive Oil

2 tbsp Fresh Herbs Mix

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and thoroughly dry the sweet potato. Prick the skin several times with a fork to allow steam to escape.

  • 3

    Rub the sweet potato with olive oil and sprinkle lightly with your preferred seasoning if desired.

  • 4

    Place the sweet potato on a baking sheet and roast in the oven for 25-30 minutes until the skin is crispy and the inside is tender.

  • 5

    While the sweet potato is roasting, whisk the egg whites until slightly frothy and cook them in a non-stick skillet over medium heat until just set. Remove from heat.

  • 6

    Once roasted, split the sweet potato open and add a generous dollop of Greek yogurt into the center.

  • 7

    Top with the cooked egg whites and garnish with the fresh herbs mix.

  • 8

    Serve warm and enjoy a balanced, protein-packed meal.

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 wholesome dish featuring a crispy-skinned roasted sweet potato paired with a creamy dollop of nonfat Greek yogurt, enhanced by a medley of fresh herbs and light, delicate egg whites. This meal brings together a satisfying crunch and refreshing tang, perfect for a balanced dinner that both nourishes and delights the palate.

NUTRITION

426kcal
Protein
36g
Fat
7.1g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (200g)

250g Nonfat Greek Yogurt

2 Egg Whites

0.5 tbsp Olive Oil

2 tbsp Fresh Herbs Mix

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and thoroughly dry the sweet potato. Prick the skin several times with a fork to allow steam to escape.

  • 3

    Rub the sweet potato with olive oil and sprinkle lightly with your preferred seasoning if desired.

  • 4

    Place the sweet potato on a baking sheet and roast in the oven for 25-30 minutes until the skin is crispy and the inside is tender.

  • 5

    While the sweet potato is roasting, whisk the egg whites until slightly frothy and cook them in a non-stick skillet over medium heat until just set. Remove from heat.

  • 6

    Once roasted, split the sweet potato open and add a generous dollop of Greek yogurt into the center.

  • 7

    Top with the cooked egg whites and garnish with the fresh herbs mix.

  • 8

    Serve warm and enjoy a balanced, protein-packed meal.