Crispy-Skinned 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-Skinned Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

Savor the delightful combination of a crispy-skinned baked sweet potato topped with creamy nonfat Greek yogurt, a perfectly poached egg, and a drizzle of olive oil. This dish marries textures and flavors—crisp, creamy, and velvety—while delivering a nutritious boost ideal for any meal of the day.

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NUTRITION

351kcal
Protein
31.6g
Fat
9.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg (~50g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Fresh Chives

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly, pat dry, and prick several times with a fork to allow steam to escape.

  • 3

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

  • 4

    While the sweet potato is baking, bring a small pan of water to a gentle simmer and carefully poach the egg until the whites are set but the yolk remains runny, approximately 3-4 minutes.

  • 5

    Once baked, remove the sweet potato from the oven and let it cool slightly. Cut a slit lengthwise and gently fluff the interior with a fork.

  • 6

    Drizzle the olive oil over the sweet potato flesh, then dollop the nonfat Greek yogurt evenly over the top.

  • 7

    Carefully place the poached egg on the loaded sweet potato and garnish with freshly chopped chives. Season with salt and pepper to taste.

  • 8

    Serve immediately while warm and enjoy the perfect blend of crispy skin and creamy toppings.

Crispy-Skinned 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-Skinned Loaded Sweet Potato with Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy-Skinned Loaded Sweet Potato with Greek Yogurt

Savor the delightful combination of a crispy-skinned baked sweet potato topped with creamy nonfat Greek yogurt, a perfectly poached egg, and a drizzle of olive oil. This dish marries textures and flavors—crisp, creamy, and velvety—while delivering a nutritious boost ideal for any meal of the day.

NUTRITION

351kcal
Protein
31.6g
Fat
9.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~150g)

1 cup Nonfat Greek Yogurt (~245g)

1 large Egg (~50g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Fresh Chives

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly, pat dry, and prick several times with a fork to allow steam to escape.

  • 3

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

  • 4

    While the sweet potato is baking, bring a small pan of water to a gentle simmer and carefully poach the egg until the whites are set but the yolk remains runny, approximately 3-4 minutes.

  • 5

    Once baked, remove the sweet potato from the oven and let it cool slightly. Cut a slit lengthwise and gently fluff the interior with a fork.

  • 6

    Drizzle the olive oil over the sweet potato flesh, then dollop the nonfat Greek yogurt evenly over the top.

  • 7

    Carefully place the poached egg on the loaded sweet potato and garnish with freshly chopped chives. Season with salt and pepper to taste.

  • 8

    Serve immediately while warm and enjoy the perfect blend of crispy skin and creamy toppings.