YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Enjoy a delightful balance of flavors and textures in this dish featuring a crispy-skinned sweet potato complemented by a creamy dollop of tangy Greek yogurt infused with fresh herbs. A perfectly cooked whole egg adds richness, making this meal both satisfying and nutritious for any meal of the day.
INGREDIENTS
1 medium Sweet Potato (130g)
1 large Whole Egg
8 oz Nonfat Greek Yogurt (226g)
1 tsp Olive Oil
2 tbsp Fresh Herbs (Parsley & Dill), minced
1 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Wash and scrub the sweet potato thoroughly. Pat dry and brush with olive oil, ensuring the skin is evenly coated.
Score the skin lightly with a fork to allow steam to escape and enhance crispiness.
Place the sweet potato on a baking sheet and roast in the oven for 35-40 minutes, or until the skin is crispy and the flesh is tender.
While the sweet potato roasts, cook the whole egg by either poaching or soft boiling until the white is set but the yolk remains slightly runny.
In a small bowl, mix the nonfat Greek yogurt with minced fresh herbs and garlic powder. Season with salt and black pepper to taste.
Once the sweet potato is done, remove it from the oven and let it cool slightly. Slice open and fluff the inside with a fork.
Top the sweet potato with the herb-infused Greek yogurt and place the cooked egg on top, or serve it on the side as preferred.
Enjoy this balanced dish that combines crispy, warm sweet potato with cool, tangy yogurt enhanced with aromatic herbs.