YOUR SOLIN GENERATED RECIPE
Crispy-Skinned Sweet Potato with Greek Yogurt and Herbs
Enjoy a harmonious balance of textures and flavors with this recipe. A perfectly roasted, crispy-skinned sweet potato is paired with a zesty Greek yogurt herb sauce and delicately cooked egg whites. The dish is finished with a drizzle of olive oil and a sprinkle of fresh herbs, offering a heartwarming meal that both pleases the palate and supports your nutrition goals.
INGREDIENTS
1 medium Sweet Potato (114g)
200g Nonfat Greek Yogurt
3 Egg Whites (approx. 90g)
1.5 tsp Olive Oil (approx. 7g)
1 tbsp Fresh Dill
1 tbsp Fresh Chives
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Scrub the sweet potato clean, then pat dry.
Prick the sweet potato all over with a fork to allow steam to escape. Lightly coat the skin with olive oil and season with a pinch of salt.
Place the sweet potato on a baking sheet and roast in the oven for 35-45 minutes, or until the skin is crispy and a fork easily pierces the flesh.
While the sweet potato roasts, prepare the Greek yogurt herb sauce by stirring together the nonfat Greek yogurt, chopped fresh dill, chopped fresh chives, salt, and pepper in a bowl.
Lightly season the egg whites with a pinch of salt and pepper. In a non-stick skillet over medium heat, cook the egg whites until they are just set, stirring occasionally.
Once the sweet potato is done, remove it from the oven, let it cool slightly, and then slice it open.
Plate the roasted sweet potato, spoon the Greek yogurt herb sauce over the top, and add the cooked egg whites alongside. Drizzle any remaining olive oil if desired.
Serve warm and enjoy the blend of crispy skin, creamy sauce, and soft egg whites.