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 savory dish where a perfectly roasted, crisp-skinned sweet potato meets a cool dollop of creamy nonfat Greek yogurt, accented by the brightness of fresh parsley and chives, and rounded out with protein-packed slices of hard-boiled egg.

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NUTRITION

432kcal
Protein
31.2g
Fat
19g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Non-fat Greek Yogurt

1 large Egg

1 tbsp Olive Oil

2 tbsp Fresh Parsley

2 tbsp Fresh Chives

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thoroughly wash and scrub the sweet potato, then pat dry. Using a sharp knife, score the skin lightly to enable extra crispiness during roasting.

  • 3

    Drizzle the sweet potato with olive oil, sprinkle with a pinch of salt and black pepper, then place it on a baking sheet.

  • 4

    Roast the sweet potato in the preheated oven for about 25-30 minutes, or until the skin is crispy and the flesh is tender.

  • 5

    While the sweet potato roasts, hard-boil the egg by placing it in a pot of cold water, bringing it to a boil, then simmering for 9-10 minutes. Peel and slice once cooled.

  • 6

    Once roasted, cut the sweet potato open and gently fluff the interior with a fork.

  • 7

    Spoon the Greek yogurt over the warm sweet potato, arrange the egg slices on top, and garnish generously with freshly chopped parsley and chives.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.

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 savory dish where a perfectly roasted, crisp-skinned sweet potato meets a cool dollop of creamy nonfat Greek yogurt, accented by the brightness of fresh parsley and chives, and rounded out with protein-packed slices of hard-boiled egg.

NUTRITION

432kcal
Protein
31.2g
Fat
19g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Non-fat Greek Yogurt

1 large Egg

1 tbsp Olive Oil

2 tbsp Fresh Parsley

2 tbsp Fresh Chives

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thoroughly wash and scrub the sweet potato, then pat dry. Using a sharp knife, score the skin lightly to enable extra crispiness during roasting.

  • 3

    Drizzle the sweet potato with olive oil, sprinkle with a pinch of salt and black pepper, then place it on a baking sheet.

  • 4

    Roast the sweet potato in the preheated oven for about 25-30 minutes, or until the skin is crispy and the flesh is tender.

  • 5

    While the sweet potato roasts, hard-boil the egg by placing it in a pot of cold water, bringing it to a boil, then simmering for 9-10 minutes. Peel and slice once cooled.

  • 6

    Once roasted, cut the sweet potato open and gently fluff the interior with a fork.

  • 7

    Spoon the Greek yogurt over the warm sweet potato, arrange the egg slices on top, and garnish generously with freshly chopped parsley and chives.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.