YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Enjoy a satisfying dish featuring a crispy-skinned baked sweet potato topped with a rich dollop of nonfat Greek yogurt blended with fresh parsley and chives, complemented by a perfectly poached egg and a light drizzle of extra virgin olive oil. The mix of textures and flavors makes for a warming, delicious meal that’s as nutritious as it is appealing.
INGREDIENTS
1 medium Sweet Potato (150g)
1 cup Nonfat Greek Yogurt (245g)
1 large Egg (50g)
1 tsp Extra Virgin Olive Oil (5g)
2 tbsp Fresh Parsley (4g)
1 tbsp Fresh Chives (3g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Thoroughly wash and scrub the sweet potato to ensure a clean, crisp skin. Dry it and then prick a few times with a fork.
Lightly rub the sweet potato with the teaspoon of olive oil and a pinch of salt. Place it on a baking sheet.
Bake the sweet potato in the preheated oven for about 40-45 minutes or until the skin is crispy and the inside is tender.
While the sweet potato bakes, prepare your toppings: whisk the Greek yogurt with chopped fresh parsley and chives, and season with salt and pepper.
In a small saucepan, bring water to a gentle simmer and poach the egg until the white is set but the yolk remains soft, about 3-4 minutes. Remove with a slotted spoon.
Once the sweet potato is done, slice it open, fluff the interior with a fork, and top with a generous dollop of the herbed Greek yogurt.
Place the poached egg on top, add an extra drizzle of olive oil if desired, and finish with an extra sprinkle of fresh herbs, salt, and pepper.
Serve immediately and enjoy the delightful mix of crispy skin, creamy yogurt, and a runny egg.