Name: Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Sweet Potato (approx. 130g); 250g Non-Fat Greek Yogurt; 1 large Egg; 0.5 tsp Olive Oil; 2 tbsp Fresh Herbs (Parsley & Chives); 1 tsp Lemon Juice; Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a satisfying dish featuring a perfectly baked sweet potato with a crispy skin, topped with creamy non-fat Greek yogurt, a delicately poached egg, and a medley of fresh herbs. A light drizzle of olive oil and a hint of lemon finish this nutritious meal.

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NUTRITION

Protein

31.2g

Fat

7.4g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (approx. 130g)

250g Non-Fat Greek Yogurt

1 large Egg

0.5 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Chives)

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Scrub the sweet potato thoroughly, prick the skin with a fork, and place it on a baking sheet. Bake for 40-45 minutes until the skin is crisp and the flesh is soft.
3
While the sweet potato is baking, poach the egg in simmering water for about 3-4 minutes until the white is set but the yolk remains runny.
4
In a small bowl, combine the Greek yogurt with the chopped fresh herbs and lemon juice. Season lightly with salt and pepper.
5
Once the sweet potato is baked, slice it open and fluff the inside with a fork.
6
Top the sweet potato with the herbed Greek yogurt, then gently place the poached egg on top.
7
Drizzle with olive oil and sprinkle a little extra salt and pepper if desired before serving.