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 hearty, savory dish featuring a perfectly crispy-skin sweet potato, topped with creamy Greek yogurt and fresh, aromatic herbs. This satisfying meal balances textures and flavors, offering a delightful combination of warmth, tang, and a hint of earthiness—ideal for any meal of the day.

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NUTRITION

345kcal
Protein
31.4g
Fat
9.7g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Plain Nonfat Greek Yogurt (245g)

1 large Egg

1 teaspoon Extra-Virgin Olive Oil (4.5g)

2 tablespoons Mixed Fresh Herbs, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Prick the skin a few times with a fork to allow steam to escape.

  • 3

    Lightly rub the sweet potato with extra-virgin olive oil and sprinkle a pinch of salt evenly over the skin.

  • 4

    Place the sweet potato on a baking sheet and roast in the preheated oven for about 40-45 minutes, or until the skin is crispy and the inside is tender.

  • 5

    While the sweet potato is baking, prepare a poached egg by simmering water in a small pan and gently slipping in the egg. Cook for 3-4 minutes until the egg white is set but the yolk remains runny. Alternatively, you can cook the egg to your desired doneness.

  • 6

    When the sweet potato is done, remove it from the oven and allow it to cool slightly. Slice it open and fluff the interior with a fork.

  • 7

    Top the sweet potato with a generous dollop of plain nonfat Greek yogurt, then place the poached egg on top.

  • 8

    Sprinkle the chopped mixed herbs over the dish and season with additional salt and pepper to taste before serving.

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 hearty, savory dish featuring a perfectly crispy-skin sweet potato, topped with creamy Greek yogurt and fresh, aromatic herbs. This satisfying meal balances textures and flavors, offering a delightful combination of warmth, tang, and a hint of earthiness—ideal for any meal of the day.

NUTRITION

345kcal
Protein
31.4g
Fat
9.7g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Plain Nonfat Greek Yogurt (245g)

1 large Egg

1 teaspoon Extra-Virgin Olive Oil (4.5g)

2 tablespoons Mixed Fresh Herbs, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and pat dry. Prick the skin a few times with a fork to allow steam to escape.

  • 3

    Lightly rub the sweet potato with extra-virgin olive oil and sprinkle a pinch of salt evenly over the skin.

  • 4

    Place the sweet potato on a baking sheet and roast in the preheated oven for about 40-45 minutes, or until the skin is crispy and the inside is tender.

  • 5

    While the sweet potato is baking, prepare a poached egg by simmering water in a small pan and gently slipping in the egg. Cook for 3-4 minutes until the egg white is set but the yolk remains runny. Alternatively, you can cook the egg to your desired doneness.

  • 6

    When the sweet potato is done, remove it from the oven and allow it to cool slightly. Slice it open and fluff the interior with a fork.

  • 7

    Top the sweet potato with a generous dollop of plain nonfat Greek yogurt, then place the poached egg on top.

  • 8

    Sprinkle the chopped mixed herbs over the dish and season with additional salt and pepper to taste before serving.