Name: Baked Sweet Potato with Cinnamon Swirl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium sweet potato; 0.75 cups grass-fed Greek yogurt; 0.25 scoop vanilla protein powder; 1 tbsp almond butter; 0.5 tbsp pecans; 0.5 tsp ground cinnamon; 0.25 tsp vanilla extract; 0.13 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

Baked Sweet Potato with Cinnamon Swirl

Tender oven-roasted sweet potato split and filled with a velvety cinnamon-protein yogurt swirl, topped with a nutty almond butter drizzle for a satisfying finish.

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NUTRITION

Protein

47.0g

Fat

11.3g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

1 medium sweet potato

0.75 cups grass-fed Greek yogurt

0.25 scoop vanilla protein powder

1 tbsp almond butter

0.5 tbsp pecans

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.13 tsp sea salt

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Scrub the sweet potato thoroughly and pierce the skin several times with a fork to allow steam to escape.
3
Place the potato on the baking sheet and roast for 45 to 50 minutes, or until the center is completely tender when pierced with a knife.
4
While the potato bakes, whisk together the Greek yogurt, vanilla protein powder, 0.25 tsp of the cinnamon, and the vanilla extract in a small bowl until smooth and creamy.
5
Once the potato is done, remove it from the oven and slice it down the center lengthwise.
6
Use a fork to gently fluff the internal flesh of the sweet potato, then sprinkle with the sea salt and the remaining 0.25 tsp of cinnamon.
7
Spoon the protein-rich yogurt mixture into the center of the potato, allowing it to swirl into the warm flesh.
8
Drizzle the almond butter over the top and garnish with chopped pecans for a satisfying crunch.