Creamy Vanilla Sweet Potato Mash with Toasted Pecans and Cinnamon

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

Creamy Vanilla Sweet Potato Mash with Toasted Pecans and Cinnamon

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Sweet Potato Mash with Toasted Pecans and Cinnamon

A comforting, velvety mash of roasted sweet potato blended with creamy nonfat Greek yogurt and a hint of vanilla and cinnamon, topped with crunchy toasted pecans. This balanced dish is perfect for any meal, delivering a satisfying mix of natural sweetness and a subtle spice, while meeting your protein and calorie goals.

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NUTRITION

488kcal
Protein
40.6g
Fat
10.5g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~200g)

1 cup Nonfat Greek Yogurt (~245g)

0.5 scoop Vanilla Protein Powder (~15g)

0.125 cup chopped Pecans (~15g)

1 tsp Vanilla Extract

1 tsp Ground Cinnamon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly, pierce it a few times with a fork, and place it on a baking sheet. Roast for about 45 minutes or until it is soft and tender.

  • 3

    Allow the sweet potato to cool slightly. Once cool enough to handle, scoop out the flesh into a large bowl.

  • 4

    Add the nonfat Greek yogurt, vanilla extract, ground cinnamon, and the protein powder to the sweet potato. Mash and mix until you achieve a smooth, creamy consistency. If the mash is too thick, you can add a splash of water or unsweetened almond milk to reach the desired texture.

  • 5

    In a small skillet over medium heat, toast the chopped pecans for 2-3 minutes until fragrant and slightly golden. Stir frequently to avoid burning.

  • 6

    Gently fold the toasted pecans into the mash or sprinkle them on top as a crunchy garnish.

  • 7

    Serve warm, enjoying the blend of creamy textures and crispy pecans with a hint of spice and vanilla.

Creamy Vanilla Sweet Potato Mash with Toasted Pecans and Cinnamon

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

Creamy Vanilla Sweet Potato Mash with Toasted Pecans and Cinnamon

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Sweet Potato Mash with Toasted Pecans and Cinnamon

A comforting, velvety mash of roasted sweet potato blended with creamy nonfat Greek yogurt and a hint of vanilla and cinnamon, topped with crunchy toasted pecans. This balanced dish is perfect for any meal, delivering a satisfying mix of natural sweetness and a subtle spice, while meeting your protein and calorie goals.

NUTRITION

488kcal
Protein
40.6g
Fat
10.5g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~200g)

1 cup Nonfat Greek Yogurt (~245g)

0.5 scoop Vanilla Protein Powder (~15g)

0.125 cup chopped Pecans (~15g)

1 tsp Vanilla Extract

1 tsp Ground Cinnamon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Wash the sweet potato thoroughly, pierce it a few times with a fork, and place it on a baking sheet. Roast for about 45 minutes or until it is soft and tender.

  • 3

    Allow the sweet potato to cool slightly. Once cool enough to handle, scoop out the flesh into a large bowl.

  • 4

    Add the nonfat Greek yogurt, vanilla extract, ground cinnamon, and the protein powder to the sweet potato. Mash and mix until you achieve a smooth, creamy consistency. If the mash is too thick, you can add a splash of water or unsweetened almond milk to reach the desired texture.

  • 5

    In a small skillet over medium heat, toast the chopped pecans for 2-3 minutes until fragrant and slightly golden. Stir frequently to avoid burning.

  • 6

    Gently fold the toasted pecans into the mash or sprinkle them on top as a crunchy garnish.

  • 7

    Serve warm, enjoying the blend of creamy textures and crispy pecans with a hint of spice and vanilla.