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 warming dish featuring roasted, crispy-skinned sweet potato paired with a tangy herb-infused Greek yogurt. The natural sweetness of the potato meets the creaminess of nonfat Greek yogurt, accentuated by fresh parsley, dill, and chives for an herby lift. A drizzle of olive oil gives a delightful crisp to the skin, making this dish a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

509kcal
Protein
38.7g
Fat
14.2g
Carbs
59.0g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (200g)

1.5 cups Nonfat Greek Yogurt (370g)

1 tablespoon Olive Oil

1 tablespoon Fresh Parsley (chopped)

1 tablespoon Fresh Dill (chopped)

1 tablespoon Fresh Chives (chopped)

0.5 teaspoon Garlic Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat it dry. Rub the skin lightly with olive oil and sprinkle a pinch of salt and black pepper over it.

  • 3

    Place the sweet potato on a baking sheet lined with parchment paper and roast in the oven for 35-40 minutes, or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, prepare the tangy yogurt sauce. In a small bowl, combine the nonfat Greek yogurt with chopped fresh parsley, dill, and chives. Stir in the garlic powder and add a small pinch of salt and pepper to taste.

  • 5

    Once the sweet potato is done, remove it from the oven and allow it to cool slightly. Slice open the potato and fluff the inside with a fork.

  • 6

    Drizzle or dollop the herb-infused Greek yogurt over the roasted sweet potato, or serve it on the side.

  • 7

    Enjoy your dish warm, perfect as a breakfast, lunch, or dinner option!

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 warming dish featuring roasted, crispy-skinned sweet potato paired with a tangy herb-infused Greek yogurt. The natural sweetness of the potato meets the creaminess of nonfat Greek yogurt, accentuated by fresh parsley, dill, and chives for an herby lift. A drizzle of olive oil gives a delightful crisp to the skin, making this dish a versatile meal for breakfast, lunch, or dinner.

NUTRITION

509kcal
Protein
38.7g
Fat
14.2g
Carbs
59.0g

SERVINGS

1 serving

INGREDIENTS

1 large Sweet Potato (200g)

1.5 cups Nonfat Greek Yogurt (370g)

1 tablespoon Olive Oil

1 tablespoon Fresh Parsley (chopped)

1 tablespoon Fresh Dill (chopped)

1 tablespoon Fresh Chives (chopped)

0.5 teaspoon Garlic Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat it dry. Rub the skin lightly with olive oil and sprinkle a pinch of salt and black pepper over it.

  • 3

    Place the sweet potato on a baking sheet lined with parchment paper and roast in the oven for 35-40 minutes, or until the skin is crispy and the inside is tender.

  • 4

    While the sweet potato is roasting, prepare the tangy yogurt sauce. In a small bowl, combine the nonfat Greek yogurt with chopped fresh parsley, dill, and chives. Stir in the garlic powder and add a small pinch of salt and pepper to taste.

  • 5

    Once the sweet potato is done, remove it from the oven and allow it to cool slightly. Slice open the potato and fluff the inside with a fork.

  • 6

    Drizzle or dollop the herb-infused Greek yogurt over the roasted sweet potato, or serve it on the side.

  • 7

    Enjoy your dish warm, perfect as a breakfast, lunch, or dinner option!