Crispy-Skinned Sweet Potato with Greek Yogurt and Chives

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 Chives

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Chives

Enjoy a satisfying meal featuring crispy roasted sweet potato paired with a creamy, protein-packed nonfat Greek yogurt, accented by the fresh brightness of chives, and a hint of extra crisp from lightly cooked egg whites. This dish offers a pleasing mix of textures and flavors, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

385kcal
Protein
34.1g
Fat
4.5g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (200g)

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (66g total)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Chives (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly. Pat dry and slice it into 1/4-inch rounds, keeping the skin on for extra crispiness.

  • 3

    In a bowl, toss the sweet potato slices with olive oil, salt, and pepper.

  • 4

    Arrange the slices in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until the skin becomes crispy and the inside is tender.

  • 5

    While the sweet potato is roasting, lightly whisk the egg whites and season with a pinch of salt and pepper.

  • 6

    In a non-stick skillet, pour the egg whites and cook over medium heat until just set, stirring gently to create soft curds.

  • 7

    Once the sweet potato slices are done, transfer them to a serving plate. Top with the cooked egg whites and spread the nonfat Greek yogurt evenly over the slices.

  • 8

    Finish by sprinkling the chopped fresh chives over the dish for a burst of flavor and color.

  • 9

    Serve immediately while warm for a delightful mix of crispy and creamy textures.

Crispy-Skinned Sweet Potato with Greek Yogurt and Chives

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 Chives

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Chives

Enjoy a satisfying meal featuring crispy roasted sweet potato paired with a creamy, protein-packed nonfat Greek yogurt, accented by the fresh brightness of chives, and a hint of extra crisp from lightly cooked egg whites. This dish offers a pleasing mix of textures and flavors, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

385kcal
Protein
34.1g
Fat
4.5g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (200g)

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (66g total)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Chives (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly. Pat dry and slice it into 1/4-inch rounds, keeping the skin on for extra crispiness.

  • 3

    In a bowl, toss the sweet potato slices with olive oil, salt, and pepper.

  • 4

    Arrange the slices in a single layer on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until the skin becomes crispy and the inside is tender.

  • 5

    While the sweet potato is roasting, lightly whisk the egg whites and season with a pinch of salt and pepper.

  • 6

    In a non-stick skillet, pour the egg whites and cook over medium heat until just set, stirring gently to create soft curds.

  • 7

    Once the sweet potato slices are done, transfer them to a serving plate. Top with the cooked egg whites and spread the nonfat Greek yogurt evenly over the slices.

  • 8

    Finish by sprinkling the chopped fresh chives over the dish for a burst of flavor and color.

  • 9

    Serve immediately while warm for a delightful mix of crispy and creamy textures.