Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

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 Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy the satisfying contrast of a crispy-skinned sweet potato paired with a tangy Greek yogurt herb topping and a perfectly poached egg. This dish offers a delightful mix of textures and vibrant flavors, accented by a hint of olive oil and fresh herbs, ensuring every bite is both nutritious and delicious.

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NUTRITION

345kcal
Protein
31.1g
Fat
9.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Plain Nonfat Greek Yogurt (~245g)

1 large Egg

1 tsp Olive Oil

1/4 cup Fresh Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Rub lightly with olive oil, salt, and pepper to enhance the crispy skin.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 35-40 minutes or until the skin is crisp and the inside is tender.

  • 4

    While the sweet potato is roasting, prepare a poached egg by bringing a small pot of water to a gentle simmer, adding a dash of vinegar, and carefully cracking in the egg. Cook for about 3-4 minutes until the whites are set.

  • 5

    In a small bowl, mix the Greek yogurt with the chopped fresh herbs, and season with a pinch of salt and pepper.

  • 6

    Once the sweet potato is done, remove from the oven and slice it open. Top with the herbed Greek yogurt and gently place the poached egg over the top.

  • 7

    Finish with an extra drizzle of olive oil if desired, and serve immediately while warm.

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

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 Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy the satisfying contrast of a crispy-skinned sweet potato paired with a tangy Greek yogurt herb topping and a perfectly poached egg. This dish offers a delightful mix of textures and vibrant flavors, accented by a hint of olive oil and fresh herbs, ensuring every bite is both nutritious and delicious.

NUTRITION

345kcal
Protein
31.1g
Fat
9.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

1 cup Plain Nonfat Greek Yogurt (~245g)

1 large Egg

1 tsp Olive Oil

1/4 cup Fresh Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Rub lightly with olive oil, salt, and pepper to enhance the crispy skin.

  • 3

    Place the sweet potato on a baking sheet and roast in the oven for about 35-40 minutes or until the skin is crisp and the inside is tender.

  • 4

    While the sweet potato is roasting, prepare a poached egg by bringing a small pot of water to a gentle simmer, adding a dash of vinegar, and carefully cracking in the egg. Cook for about 3-4 minutes until the whites are set.

  • 5

    In a small bowl, mix the Greek yogurt with the chopped fresh herbs, and season with a pinch of salt and pepper.

  • 6

    Once the sweet potato is done, remove from the oven and slice it open. Top with the herbed Greek yogurt and gently place the poached egg over the top.

  • 7

    Finish with an extra drizzle of olive oil if desired, and serve immediately while warm.