YOUR SOLIN GENERATED RECIPE
Vanilla-Spiced Creamy Sweet Potato Bowl with Crunchy Pecan Topping
Enjoy a comforting bowl that combines the natural sweetness of baked sweet potato with a creamy vanilla-infused Greek yogurt base, enriched with a scoop of vanilla whey protein. Topped with toasted pecans and delicate spices like cinnamon and nutmeg, this dish is a warm, satisfying, and crunchy treat that balances smooth creaminess with a delightful nutty finish.
INGREDIENTS
1 medium Sweet Potato (approx 114g)
1 cup Nonfat Greek Yogurt (approx 245g)
1 scoop Vanilla Whey Protein Powder (approx 30g)
2 tablespoons chopped Pecans (approx 14g)
1 teaspoon Vanilla Extract
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 pinch Salt
PREPARATION
Preheat your oven to 400°F.
Wash the sweet potato thoroughly. Pierce it several times with a fork and bake for 45 to 50 minutes or until tender. Alternatively, you can microwave it for 5-8 minutes if short on time.
Once the sweet potato is cooked, let it cool slightly before peeling off the skin and mashing the flesh in a bowl.
To the mashed sweet potato, add the nonfat Greek yogurt, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix well until the consistency is smooth and creamy.
Stir in the scoop of vanilla whey protein powder until combined. Adjust the mix if needed to achieve a uniform creamy texture.
Finally, top the bowl with the chopped pecans for a contrasting crunch. If desired, you may lightly toast the pecans in a dry pan for 2 minutes before adding them.
Serve immediately and enjoy your nutritious and delicious Vanilla-Spiced Creamy Sweet Potato Bowl with Crunchy Pecan Topping.