Name: Crispy-Skin Sweet Potato with Greek Yogurt and Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Sweet Potato (~150g); 1 cup Nonfat Greek Yogurt (~245g); 1 large Hard-Boiled Egg (~50g); 1 teaspoon Extra-Virgin Olive Oil (~4.5g); 2 tablespoons Fresh Herbs (Parsley & Dill); 1 teaspoon Lemon Zest; Salt and Black Pepper to taste

Crispy-Skin 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.

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Sweet Potato with Greek Yogurt and Herbs

Savor a beautifully baked sweet potato with a delectably crispy skin, topped with creamy nonfat Greek yogurt, a perfectly chopped hard-boiled egg, and a vibrant medley of fresh herbs accented with lemon zest. A delightful and balanced meal that marries comforting textures with bright, herbaceous notes.

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NUTRITION

Protein

31.9g

Fat

10g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Hard-Boiled Egg (~50g)

1 teaspoon Extra-Virgin Olive Oil (~4.5g)

2 tablespoons Fresh Herbs (Parsley & Dill)

1 teaspoon Lemon Zest

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F. Scrub the sweet potato thoroughly, pat dry, and prick several times with a fork.
2
Place the sweet potato on a baking sheet and bake for 40-45 minutes until the skin is crispy and the interior is tender.
3
While the sweet potato is baking, prepare the toppings. In a small bowl, mix the nonfat Greek yogurt with the chopped fresh herbs, lemon zest, a drizzle of olive oil, and a pinch of salt and pepper.
4
Once the sweet potato is done, slice it open and fluff the inside with a fork. Add the chopped hard-boiled egg over the flesh.
5
Top the sweet potato with the herbed Greek yogurt mixture. Adjust salt and pepper if needed and serve immediately.