Crispy-Skin Loaded Sweet Potato with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Enjoy a nourishing, textured dish featuring a crispy-skin baked sweet potato loaded with a dollop of creamy, nonfat Greek yogurt and crispy egg whites, finished with a drizzle of olive oil and a sprinkle of fresh herbs. This uniquely satisfying meal balances a hint of indulgence with clean, whole-food ingredients, perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

388kcal
Protein
32.4g
Fat
14.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (approx. 150g)

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (approx. 66g total)

1 tablespoon Olive Oil (13.5g)

Salt and Pepper to taste

1 tablespoon Fresh Herbs (parsley or chives), chopped

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly, pat dry, and prick it a few times with a fork. Rub lightly with a small amount of olive oil and sprinkle with salt to help crisp the skin.

  • 3

    Place the sweet potato on a baking sheet and bake for 40-45 minutes, or until tender and the skin is crispy.

  • 4

    While the sweet potato is baking, heat a non-stick pan over medium heat. Pour in the egg whites and season lightly with salt and pepper. Cook until the edges become crispy and the egg whites are set, then remove from heat and roughly chop.

  • 5

    Once the sweet potato is done, slice it open lengthwise and gently fluff the inside with a fork.

  • 6

    Top the sweet potato with the nonfat Greek yogurt, then sprinkle the crispy egg whites over the top.

  • 7

    Drizzle with the remaining olive oil and garnish with the chopped fresh herbs.

  • 8

    Serve warm and enjoy the balance of creamy, crisp, and herby flavors.

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skin Loaded Sweet Potato with Greek Yogurt

Enjoy a nourishing, textured dish featuring a crispy-skin baked sweet potato loaded with a dollop of creamy, nonfat Greek yogurt and crispy egg whites, finished with a drizzle of olive oil and a sprinkle of fresh herbs. This uniquely satisfying meal balances a hint of indulgence with clean, whole-food ingredients, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

388kcal
Protein
32.4g
Fat
14.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (approx. 150g)

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (approx. 66g total)

1 tablespoon Olive Oil (13.5g)

Salt and Pepper to taste

1 tablespoon Fresh Herbs (parsley or chives), chopped

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly, pat dry, and prick it a few times with a fork. Rub lightly with a small amount of olive oil and sprinkle with salt to help crisp the skin.

  • 3

    Place the sweet potato on a baking sheet and bake for 40-45 minutes, or until tender and the skin is crispy.

  • 4

    While the sweet potato is baking, heat a non-stick pan over medium heat. Pour in the egg whites and season lightly with salt and pepper. Cook until the edges become crispy and the egg whites are set, then remove from heat and roughly chop.

  • 5

    Once the sweet potato is done, slice it open lengthwise and gently fluff the inside with a fork.

  • 6

    Top the sweet potato with the nonfat Greek yogurt, then sprinkle the crispy egg whites over the top.

  • 7

    Drizzle with the remaining olive oil and garnish with the chopped fresh herbs.

  • 8

    Serve warm and enjoy the balance of creamy, crisp, and herby flavors.