Name: Herb-Roasted Sweet Potato with Greek Yogurt Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Sweet Potato (114g); 220 grams Nonfat Greek Yogurt; 1 large Egg; 1 large Egg White; 1/4 tsp Dried Rosemary; 1/4 tsp Dried Thyme; Salt and Pepper to taste

Herb-Roasted Sweet Potato with Greek Yogurt Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato with Greek Yogurt Topping

Savor the comforting flavors of a perfectly herb-roasted sweet potato crowned with a creamy, tangy mixture of Greek yogurt and lightly cooked eggs. This dish boasts a delightful contrast of textures and subtly aromatic herbs, making it a nourishing meal suitable for breakfast, lunch, or dinner.

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NUTRITION

Protein

34.6g

Fat

5.1g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

220 grams Nonfat Greek Yogurt

1 large Egg

1 large Egg White

1/4 tsp Dried Rosemary

1/4 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F (200°C). Wash the sweet potato thoroughly and prick it several times with a fork.
2
Place the sweet potato on a baking sheet and roast in the oven for 40-45 minutes until tender.
3
While the potato is roasting, lightly scramble the egg and egg white in a non-stick skillet over medium heat until just set.
4
In a small bowl, mix the Greek yogurt with the scrambled eggs. Add the dried rosemary, thyme, salt, and pepper, stirring well to combine.
5
Once the sweet potato is done, slice it open and fluff the inside with a fork. Spoon the Greek yogurt and egg mixture evenly over the sweet potato.
6
Serve immediately and enjoy the harmonious blend of sweet, tangy, and herby flavors.