Description
A tender baked sweet potato topped with a cool and creamy herb yogurt sauce, creating a simple, comforting, and balanced dish.
Ingredients
- 1 medium sweet potato (8 to 10 ounces)
- 3 tablespoons plain yogurt
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/4 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil (optional)
Instructions
- Wash and dry the sweet potato, then pierce it several times with a fork.
- Place on a microwave-safe plate and cook on high for about 5 minutes until tender.
- In a bowl, mix yogurt, parsley, chives, garlic salt, and black pepper until smooth.
- Remove sweet potato and let rest briefly, then split open.
- Fluff the inside with a fork and drizzle with olive oil if desired.
- Spoon the herb yogurt topping over the sweet potato and serve immediately.
Notes
- Bake in the oven at 200°C (400°F) for 45–60 minutes if preferred.
- Use Greek yogurt for a thicker topping.
- Add lemon juice for extra brightness.
- Top with seeds, green onions, or chickpeas for more texture.
- Store potato and topping separately for up to 2 days.
- Do not reheat the yogurt topping.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Microwave
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 10 mg
