Crispy-Skin Loaded Sweet Potato with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Delight in a perfectly baked sweet potato with irresistibly crispy skin, generously topped with creamy, nonfat Greek yogurt and a savory fried egg. Enhanced with a touch of smoked paprika and fresh chives, this dish offers a balanced blend of flavors and textures, making it ideal for a hearty breakfast, lunch, or dinner that supports your nutritional goals.

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NUTRITION

350kcal
Protein
31.7g
Fat
10g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Plain Nonfat Greek Yogurt

1 large Egg

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 tablespoon Fresh Chives

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and scrub the sweet potato thoroughly to retain its skin. Pat dry and prick several times with a fork.

  • 3

    Place the sweet potato on a baking sheet and bake for about 45 minutes until tender and the skin is crispy.

  • 4

    While the potato bakes, heat the olive oil in a small skillet over medium heat. Crack the egg into the skillet and fry until the whites are set with crispy edges; season with a pinch of salt and pepper.

  • 5

    Once the sweet potato is cooked, cut it open lengthwise and fluff the inside with a fork.

  • 6

    Top the baked sweet potato with the Greek yogurt, then gently place the fried egg on top.

  • 7

    Sprinkle with smoked paprika, chives, and add extra salt and pepper if desired. Serve warm and enjoy.

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Delight in a perfectly baked sweet potato with irresistibly crispy skin, generously topped with creamy, nonfat Greek yogurt and a savory fried egg. Enhanced with a touch of smoked paprika and fresh chives, this dish offers a balanced blend of flavors and textures, making it ideal for a hearty breakfast, lunch, or dinner that supports your nutritional goals.

NUTRITION

350kcal
Protein
31.7g
Fat
10g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Plain Nonfat Greek Yogurt

1 large Egg

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 tablespoon Fresh Chives

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and scrub the sweet potato thoroughly to retain its skin. Pat dry and prick several times with a fork.

  • 3

    Place the sweet potato on a baking sheet and bake for about 45 minutes until tender and the skin is crispy.

  • 4

    While the potato bakes, heat the olive oil in a small skillet over medium heat. Crack the egg into the skillet and fry until the whites are set with crispy edges; season with a pinch of salt and pepper.

  • 5

    Once the sweet potato is cooked, cut it open lengthwise and fluff the inside with a fork.

  • 6

    Top the baked sweet potato with the Greek yogurt, then gently place the fried egg on top.

  • 7

    Sprinkle with smoked paprika, chives, and add extra salt and pepper if desired. Serve warm and enjoy.