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.

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful medley of crispy roasted sweet potato skin paired with a tangy Greek yogurt herb dip, accented by warm, fluffy egg whites. This dish blends textures and bright herbal notes to create a satisfying meal perfect for any time of day.

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NUTRITION

357kcal
Protein
33.9g
Fat
9.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 container (6 oz) Nonfat Greek Yogurt

4 large Egg Whites

2 teaspoons Olive Oil

2 tablespoons Fresh Herbs (Dill and Chives)

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Wash and scrub the sweet potato thoroughly, then pat dry.

  • 2

    Using a fork, pierce the sweet potato several times. Brush the skin lightly with 1 teaspoon of olive oil and season with a pinch of salt to help crisp the skin.

  • 3

    Place the sweet potato directly on the oven rack or on a baking sheet and roast for 35-40 minutes, or until the skin is crispy and the flesh is tender.

  • 4

    While the sweet potato roasts, whisk the egg whites in a bowl with a pinch of salt and pepper. Pour them into a non-stick skillet over medium heat and scramble until just set. Remove from heat.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, lemon juice, and chopped fresh herbs. Season with salt and pepper to taste.

  • 6

    Once the sweet potato is done, slice it open and gently fluff the insides with a fork, keeping some of the crispy skin intact.

  • 7

    Plate the roasted sweet potato alongside the scrambled egg whites, and serve with a generous dollop of the herbed Greek yogurt sauce drizzled over the top.

  • 8

    Enjoy your balanced meal which offers a satisfying mix of crunchy texture, tangy yogurt, and light, protein-packed egg whites.

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.

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs

Enjoy a delightful medley of crispy roasted sweet potato skin paired with a tangy Greek yogurt herb dip, accented by warm, fluffy egg whites. This dish blends textures and bright herbal notes to create a satisfying meal perfect for any time of day.

NUTRITION

357kcal
Protein
33.9g
Fat
9.4g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 container (6 oz) Nonfat Greek Yogurt

4 large Egg Whites

2 teaspoons Olive Oil

2 tablespoons Fresh Herbs (Dill and Chives)

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Wash and scrub the sweet potato thoroughly, then pat dry.

  • 2

    Using a fork, pierce the sweet potato several times. Brush the skin lightly with 1 teaspoon of olive oil and season with a pinch of salt to help crisp the skin.

  • 3

    Place the sweet potato directly on the oven rack or on a baking sheet and roast for 35-40 minutes, or until the skin is crispy and the flesh is tender.

  • 4

    While the sweet potato roasts, whisk the egg whites in a bowl with a pinch of salt and pepper. Pour them into a non-stick skillet over medium heat and scramble until just set. Remove from heat.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, lemon juice, and chopped fresh herbs. Season with salt and pepper to taste.

  • 6

    Once the sweet potato is done, slice it open and gently fluff the insides with a fork, keeping some of the crispy skin intact.

  • 7

    Plate the roasted sweet potato alongside the scrambled egg whites, and serve with a generous dollop of the herbed Greek yogurt sauce drizzled over the top.

  • 8

    Enjoy your balanced meal which offers a satisfying mix of crunchy texture, tangy yogurt, and light, protein-packed egg whites.