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 the satisfying crunch of a crispy-skinned baked sweet potato paired with a creamy, protein-packed Greek yogurt topping accented by fresh herbs and a squeeze of lemon. This dish offers a perfect balance of natural sweetness, tangy creaminess, and refreshing herbal notes, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

353kcal
Protein
25.3g
Fat
5g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1.5 cups Nonfat Greek Yogurt (340g)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Parsley, chopped

1 tablespoon Fresh Dill, chopped

1 tablespoon Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Wash the sweet potato thoroughly, pat it dry, and rub the skin lightly with olive oil, then season with a pinch of salt and pepper.

  • 2

    Place the sweet potato on a baking sheet and roast in the oven for about 35-40 minutes, or until the skin is crispy and a fork easily pierces the flesh.

  • 3

    While the sweet potato is baking, prepare the Greek yogurt topping by stirring together the nonfat Greek yogurt, chopped parsley, chopped dill, fresh lemon juice, and a dash of salt and pepper in a small bowl.

  • 4

    Once the sweet potato is done baking, remove it from the oven and let it cool slightly. Slice it open lengthwise and fluff the interior with a fork.

  • 5

    Top the warm sweet potato with a generous dollop of the herb-infused Greek yogurt. Serve immediately, enjoying the contrast of warm, crispy skin with the cool, creamy topping.

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 the satisfying crunch of a crispy-skinned baked sweet potato paired with a creamy, protein-packed Greek yogurt topping accented by fresh herbs and a squeeze of lemon. This dish offers a perfect balance of natural sweetness, tangy creaminess, and refreshing herbal notes, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

353kcal
Protein
25.3g
Fat
5g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1.5 cups Nonfat Greek Yogurt (340g)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Parsley, chopped

1 tablespoon Fresh Dill, chopped

1 tablespoon Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Wash the sweet potato thoroughly, pat it dry, and rub the skin lightly with olive oil, then season with a pinch of salt and pepper.

  • 2

    Place the sweet potato on a baking sheet and roast in the oven for about 35-40 minutes, or until the skin is crispy and a fork easily pierces the flesh.

  • 3

    While the sweet potato is baking, prepare the Greek yogurt topping by stirring together the nonfat Greek yogurt, chopped parsley, chopped dill, fresh lemon juice, and a dash of salt and pepper in a small bowl.

  • 4

    Once the sweet potato is done baking, remove it from the oven and let it cool slightly. Slice it open lengthwise and fluff the interior with a fork.

  • 5

    Top the warm sweet potato with a generous dollop of the herb-infused Greek yogurt. Serve immediately, enjoying the contrast of warm, crispy skin with the cool, creamy topping.