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BAKED SWEET POTATO WITH GREEK YOGHURT AND CHIVES
13

BAKED SWEET POTATO WITH GREEK YOGHURT AND CHIVES

NUTRITION
HEALTHY RECIPES
Jan 25, 2025

BAKED SWEET POTATO WITH GREEK YOGHURT AND CHIVES

This Baked Sweet Potato with Greek Yoghurt and Chives is a nutritious and flavourful choice for any meal; with natural sweetness from the baked sweet potato, the dish is complemented by creamy Greek yoghurt and fresh chives with salt and pepper to increase the taste. The light tanginess of Greek yoghurt enhances the overall flavour, while chives add a delicate onion-like hint. This simple dish is quick to prepare and versatile enough to serve as a healthy side, snack, or even a light meal. It’s perfect for those looking for a low-calorie option without compromising on taste and provides a boost of fibre, vitamins, and protein.

RECIPE CATEGORY

Snack, Brunch, Side

SERVING SIZE

1

CUISINE

American, Mediterranean

PREPARATION / TECHNIQUES

Bake, Simple Ingredients

OCCASION / HOLIDAY

Family Gathering, Thanksgiving Side, Healthy Snack, Casual Lunch

SPECIAL CONSIDERATION / DIETARY CONCERNS

Low Fat, Gluten-Free, Vegetarian, Healthy, High Fibre

DISH TYPE

Side Dish, Snack, Appetizer

INGREDIENTS

There are the following ingredients for Baked Sweet Potato with Greek Yoghurt and Chives:

  • 1 small sweet potato
  • 1 tbsp Greek yoghurt (plain)
  • 1 tsp chives, chopped
  • Salt & pepper, to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 120
  • Protein: 3g
  • Fat: 2g
  • Carbohydrates: 25g
  • Fibre: 4g
  • Sodium: 80mg
  • Sugars: 6g

PREPARATION

  • Preheat Oven: Set your oven to 200°C (400°F) and line a baking sheet with parchment paper or foil.
  • Prepare the Sweet Potato: Wash the sweet potato thoroughly and prick it several times with a fork to allow steam to escape. Place it on the prepared baking sheet.
  • Bake the Sweet Potato: Bake for 40-45 minutes or until the sweet potato is tender when pierced with a fork. Remove from oven and let cool slightly.
  • Prepare Topping: In a small bowl, mix the Greek yoghurt with a pinch of salt, pepper and lemon juice for added tanginess, if desired.
  • Assemble: Slice the baked sweet potato open lengthwise and lightly mash the inside with a fork. Spoon the Greek yoghurt mixture over the sweet potato, then sprinkle with chopped chives.
  • Serve: Serve hot, garnished with extra chives or a sprinkle of pepper if preferred.

PREP TIME

5 minutes

COOKING TIME

40-45 minutes

TIPS

  • Sweet Potato: Choose a sweet potato which is small and uniform for faster baking.
  • Spicy Kick: You can add a dash of paprika or cayenne pepper for a touch of spice.
  • Swap Yoghurt: Greek yoghurt can be swapped with plain, low-fat yoghurt for a lighter option, though it will be less thick.

VARIATIONS

  • Add Cheese: Sprinkle a bit of shredded cheese, like mozzarella or cheddar, over the sweet potato before serving for a richer taste.
  • Make it Vegan: Substitute Greek yoghurt with a dairy-free yoghurt alternative, such as almond or coconut yoghurt, for a vegan-friendly option.
  • Additional Herbs: Add herbs like parsley, cilantro or dill for extra freshness and flavour variety.

PREPPING AND STORAGE

  • Fridge: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until warmed through.
  • Freezing: Freezing is not recommended, as sweet potatoes can become mushy upon thawing. However, if needed, freeze plain baked sweet potatoes without toppings and reheat them before adding the yoghurt and chives.

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