YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sweet Potato with Greek Yogurt and Turkey Bacon
Delight in a hearty dish featuring herb-roasted sweet potato crowned with a dollop of tangy Greek yogurt, crisp turkey bacon, and perfectly cooked eggs, all finished with a drizzle of extra virgin olive oil and aromatic fresh herbs.
INGREDIENTS
1 medium Sweet Potato (114g)
125 grams Plain Nonfat Greek Yogurt
2 slices Turkey Bacon (56g)
2 Large Eggs
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Wash the sweet potato thoroughly and pat dry. Slice it into 1/2-inch rounds or cubes for even roasting.
Toss the sweet potato pieces with extra virgin olive oil, fresh rosemary, fresh thyme, salt, and pepper.
Spread the seasoned sweet potato on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through, until tender and lightly browned.
While the sweet potato roasts, cook the turkey bacon in a skillet over medium heat until crisp. Remove and set aside on paper towels.
In the same skillet or a separate pan, fry or poach the eggs as desired (a fried egg with a runny yolk works wonderfully).
Once the sweet potato is roasted, plate it and top with a generous dollop of Greek yogurt.
Layer the turkey bacon and place the eggs on top. Optionally, add a sprinkle of extra herbs, salt, and pepper for extra flavor.
Serve immediately and enjoy your balanced, hearty meal.