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 delightful dish featuring a crispy-skinned baked sweet potato topped with a refreshing blend of nonfat Greek yogurt and fresh herbs, crowned with a perfectly poached egg for an extra protein boost. The harmony of textures and flavors makes this dish a versatile option for breakfast, lunch, or dinner.

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NUTRITION

348kcal
Protein
31.6g
Fat
9.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg (~50g)

1 tsp Olive Oil (~4.5g)

2 tbsp Fresh Mixed Herbs (Dill, Parsley, Mint)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and thoroughly dry the sweet potato. Lightly prick the skin with a fork, then rub with olive oil and sprinkle a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and bake in the preheated oven for about 40-45 minutes or until the skin is crispy and the flesh is tender.

  • 4

    While the sweet potato bakes, prepare the herb yogurt sauce by mixing the Greek yogurt with finely chopped fresh herbs, salt, and pepper in a small bowl.

  • 5

    Poach the egg by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and carefully sliding the egg into the water. Cook for about 3 minutes for a soft poach.

  • 6

    Once the sweet potato is done, split it open and fluff the interior with a fork. Spoon the herb yogurt sauce generously over the sweet potato.

  • 7

    Top with the poached egg, season with additional salt and pepper if desired, and serve warm.

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 delightful dish featuring a crispy-skinned baked sweet potato topped with a refreshing blend of nonfat Greek yogurt and fresh herbs, crowned with a perfectly poached egg for an extra protein boost. The harmony of textures and flavors makes this dish a versatile option for breakfast, lunch, or dinner.

NUTRITION

348kcal
Protein
31.6g
Fat
9.8g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg (~50g)

1 tsp Olive Oil (~4.5g)

2 tbsp Fresh Mixed Herbs (Dill, Parsley, Mint)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and thoroughly dry the sweet potato. Lightly prick the skin with a fork, then rub with olive oil and sprinkle a pinch of salt.

  • 3

    Place the sweet potato on a baking sheet and bake in the preheated oven for about 40-45 minutes or until the skin is crispy and the flesh is tender.

  • 4

    While the sweet potato bakes, prepare the herb yogurt sauce by mixing the Greek yogurt with finely chopped fresh herbs, salt, and pepper in a small bowl.

  • 5

    Poach the egg by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and carefully sliding the egg into the water. Cook for about 3 minutes for a soft poach.

  • 6

    Once the sweet potato is done, split it open and fluff the interior with a fork. Spoon the herb yogurt sauce generously over the sweet potato.

  • 7

    Top with the poached egg, season with additional salt and pepper if desired, and serve warm.