YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato with Greek Yogurt Topping
Enjoy a comforting dish of herb-roasted sweet potato crowned with a creamy, protein-packed Greek yogurt topping. This meal marries the natural sweetness and velvety texture of roasted sweet potato with the tang and richness of non-fat Greek yogurt, accented by fresh rosemary and thyme, creating a balanced and flavorful option for breakfast, lunch, or dinner.
INGREDIENTS
1 medium Sweet Potato (~114g)
1.5 cups Plain Non-Fat Greek Yogurt (~340g)
1 teaspoon Extra Virgin Olive Oil (~4.5g)
1 teaspoon Fresh Rosemary, chopped
1 teaspoon Fresh Thyme, chopped
1/4 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the sweet potato thoroughly and slice it into 1/2-inch thick rounds or cubes, keeping the skin on for added texture and nutrients.
In a bowl, drizzle the sweet potato pieces with extra virgin olive oil, and sprinkle the fresh rosemary, thyme, garlic powder, salt, and pepper. Toss to ensure even coating.
Spread the seasoned sweet potato pieces in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes or until the sweet potatoes are tender and slightly golden, stirring halfway through.
Remove the roasted sweet potato from the oven and let them cool for a couple of minutes.
Plate the roasted sweet potato and generously dollop the plain non-fat Greek yogurt on top. Optionally, garnish with a few extra sprigs of fresh herbs for added aroma and presentation.
Serve immediately and enjoy this balanced, protein-packed dish suitable for breakfast, lunch, or dinner.