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 twist on classic comfort with a crispy-skinned roasted sweet potato paired with a creamy dollop of tangy nonfat Greek yogurt, accented by fresh herbs and the light lift of egg whites. This dish brings a pleasing mix of textures and flavors, making it a satisfying option any time of the day.

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NUTRITION

303kcal
Protein
29.1g
Fat
4.8g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

3 large Egg Whites (~99g total)

1 teaspoon Olive Oil

2 tablespoons Fresh Mixed Herbs

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Scrub the sweet potato clean and pat dry. Use a fork to prickle the skin all over to allow steam to escape.

  • 3

    Lightly coat the sweet potato with olive oil and season with a pinch of salt.

  • 4

    Place the sweet potato on a baking sheet and roast for about 40-45 minutes until the skin is crispy and the flesh is tender.

  • 5

    While the sweet potato is roasting, whisk the egg whites in a small bowl until slightly frothy. Pour them into a nonstick skillet set over medium heat, stirring gently to create soft curds. Once cooked, remove and set aside.

  • 6

    In a separate bowl, mix the Greek yogurt with the fresh herbs and lemon juice. Season lightly with salt and pepper.

  • 7

    Once the sweet potato is done, cut it open and fluff the interior with a fork. Top with the herbed Greek yogurt and scatter the cooked egg whites over the top.

  • 8

    Finish with an extra sprinkle of herbs and a dash of pepper before serving.

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 twist on classic comfort with a crispy-skinned roasted sweet potato paired with a creamy dollop of tangy nonfat Greek yogurt, accented by fresh herbs and the light lift of egg whites. This dish brings a pleasing mix of textures and flavors, making it a satisfying option any time of the day.

NUTRITION

303kcal
Protein
29.1g
Fat
4.8g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

3 large Egg Whites (~99g total)

1 teaspoon Olive Oil

2 tablespoons Fresh Mixed Herbs

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Scrub the sweet potato clean and pat dry. Use a fork to prickle the skin all over to allow steam to escape.

  • 3

    Lightly coat the sweet potato with olive oil and season with a pinch of salt.

  • 4

    Place the sweet potato on a baking sheet and roast for about 40-45 minutes until the skin is crispy and the flesh is tender.

  • 5

    While the sweet potato is roasting, whisk the egg whites in a small bowl until slightly frothy. Pour them into a nonstick skillet set over medium heat, stirring gently to create soft curds. Once cooked, remove and set aside.

  • 6

    In a separate bowl, mix the Greek yogurt with the fresh herbs and lemon juice. Season lightly with salt and pepper.

  • 7

    Once the sweet potato is done, cut it open and fluff the interior with a fork. Top with the herbed Greek yogurt and scatter the cooked egg whites over the top.

  • 8

    Finish with an extra sprinkle of herbs and a dash of pepper before serving.