YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Experience a delightful blend of textures and flavors with a perfectly roasted large sweet potato featuring a crispy skin and a creamy topping of non-fat Greek yogurt, fresh herbs, and a boost of protein from lightly cooked egg whites. Each bite balances natural sweetness, tangy freshness, and savory notes for a satisfying and nourishing meal.
INGREDIENTS
1 large sweet potato (approx. 180g)
150g non-fat Greek yogurt
4 egg whites (approx. 132g)
1 tsp olive oil
2 tbsp fresh mixed herbs (parsley & dill)
Salt & pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the large sweet potato thoroughly and pat dry. Prick the skin a few times with a fork to allow steam to escape.
Drizzle the sweet potato with olive oil and season lightly with salt and pepper. Place directly on the oven rack or on a baking sheet for easier clean-up.
Roast the sweet potato for 40-50 minutes, or until the skin is crispy and a fork easily pierces the flesh.
While the sweet potato is roasting, gently warm the egg whites in a nonstick pan over medium heat, stirring continuously until just set. Avoid overcooking to maintain a soft texture.
In a small bowl, mix the non-fat Greek yogurt with finely chopped fresh herbs (parsley and dill), and season with a pinch of salt and pepper.
Once the sweet potato is roasted, slice it open and fluff the inside with a fork. Layer the softly cooked egg whites on top, then spoon over the herbed Greek yogurt.
Serve immediately while warm for a delicious, balanced meal that offers a satisfying crunch combined with creamy and fresh flavors.