YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Delight in the warmth of a perfectly roasted sweet potato with a crackling, crisp skin topped with cooling nonfat Greek yogurt, a perfectly boiled egg, and a medley of fresh herbs. This dish is both visually appealing and satisfying with a mix of creamy textures and crisp bites, ideal for a wholesome lunch or dinner.
INGREDIENTS
1 medium Sweet Potato (114g)
1 cup Nonfat Greek Yogurt (245g)
1 large Hard-Boiled Egg (50g)
1 teaspoon Extra Virgin Olive Oil (4.5g)
1 tablespoon Fresh Mixed Herbs
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the sweet potato thoroughly, pat dry, and prick the skin several times with a fork. Rub it lightly with olive oil and sprinkle a pinch of salt if desired.
Place the sweet potato on a baking sheet and roast in the oven for about 40-45 minutes or until the skin is crispy and the interior is soft.
While the sweet potato is roasting, prepare the hard-boiled egg by placing it in a saucepan with cold water. Bring to a boil, then lower the heat and let it simmer for 9-10 minutes. Once done, cool the egg under running cold water and peel.
When the sweet potato is ready, carefully cut it open lengthwise and fluff the interior with a fork.
Top the sweet potato with a generous dollop of nonfat Greek yogurt. Slice the hard-boiled egg and arrange the slices over the yogurt.
Sprinkle chopped fresh herbs over the top and add a final drizzle of olive oil if desired.
Enjoy warm for a comforting, protein-packed meal.