YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Enjoy a delightful marriage of textures and flavors with a crispy-skinned, oven-roasted sweet potato topped with a rich, creamy dollop of Greek yogurt, ripe with fresh herbs. Finished with a perfectly poached egg for an extra protein boost, this dish is as visually appealing as it is nourishing.
INGREDIENTS
1 medium Sweet Potato (130g approx.)
1 cup Low-Fat Greek Yogurt (245g)
1 large Egg
1 teaspoon Olive Oil
2 tablespoons Fresh Herbs (Parsley & Dill)
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C). Thoroughly wash the sweet potato and pat it dry to ensure the skin turns extra crispy.
Lightly prick the sweet potato with a fork and rub with olive oil, then season with a pinch of salt and pepper.
Place the sweet potato on a baking sheet and roast in the oven for about 35-40 minutes, or until the skin is crispy and the inside is tender.
While the sweet potato is roasting, bring a small pot of water to a gentle simmer. Crack the egg into a small bowl and carefully slide it into the water to poach for about 3-4 minutes until the whites are set but the yolk is still runny.
Once the sweet potato is done, remove it from the oven and let it cool for a couple of minutes. Split it open and fluff the insides.
Top the warm sweet potato with the low-fat Greek yogurt, then gently place the poached egg on top.
Sprinkle the fresh chopped herbs over the dish and add additional salt and pepper to taste before serving.