YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Enjoy a satisfying dish where tender roasted sweet potato meets a cool, herbed Greek yogurt topping and a perfectly cooked egg ensemble. The result is a delightful medley of textures and flavors – crispy skin with creamy accents and aromatic herbs that elevate every bite.
INGREDIENTS
1 medium Sweet Potato (~114g)
200g Plain Nonfat Greek Yogurt
1 Large Egg
1 Egg White
1/2 teaspoon Olive Oil
2 tablespoons Mixed Fresh Herbs (parsley & chives)
PREPARATION
Preheat your oven to 425°F (220°C).
Wash the sweet potato thoroughly and pat dry. With a fork, pierce the skin a few times to allow steam to escape.
Lightly brush the skin of the sweet potato with olive oil for extra crispiness.
Place the sweet potato directly on the oven rack (or on a baking sheet) and roast for 25-30 minutes, until the skin is crispy and the flesh is tender when pierced with a fork.
While the sweet potato is roasting, prepare the Greek yogurt topping. In a small bowl, combine the Greek yogurt with the chopped mixed herbs. Season lightly with salt and pepper, if desired.
In a non-stick skillet, cook the whole egg and separately the egg white as desired (either by frying them until the whites are set or poaching) ensuring the yolk remains runny for a rich contrast.
Once the sweet potato is done, remove it from the oven and let it cool slightly. Slice it open and fluff the inside with a fork.
Top the sweet potato with the herbed Greek yogurt and place the cooked egg and egg white on top.
Serve immediately and enjoy the blend of crispy texture with creamy, zesty accents.