Baked Sweet Potato with Herb Yogurt Topping
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I mentioned a couple of days ago that I’m pretty useless at lunch, often forgetting to eat something. I’m self-employed and work from home, so quite often I just work through and stepping away from my desk can be hard to do. I’m making it a priority to start taking a lunch break and to come up with healthy lunch ideas!
A very easy lunch is a baked potato with some sort of topping. I love sweet potatoes, and if you’ve never tried a baked sweet potato, I highly recommend them. They are full of vitamins and minerals, and have less carbs (if you worry about that sort of thing) than a regular potato. They also release their sugars slowly, so keep you fuller longer.
A favourite topping for baked potatoes is sour cream and chives, but since I try to eat as healthily as I can, I thought I’d switch the sour cream for a 0% Greek yoghurt and make a herb topping instead. With a salad on the side, it made a very tasty and filling lunch, I hope you give it the thumbs up like I did!
Baked Sweet Potato with Herb Yogurt Topping


Baked Sweet Potato with Herb Yogurt Topping
Ingredients
- 1 Sweet Potato
- 4 heaped tbsps 0% Greek or natural yogurt
- fresh chives chopped
- fresh flat leaf parsley chopped
- garlic salt
Instructions
- Wash the potato and prick all over with a fork. Cook in the microwave on high for 4-5 minutes until cooked through. (Alternatively, bake in the oven for 45-60 minutes).
- Make the topping by mixing together the yogurt, herbs and garlic salt – all to taste.
- Split the baked sweet potato and spoon over the herb yogurt topping.
- Serve with a side salad
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Michelle Ordever
February 24, 2015 @ 6:57 pm
It was really yummy! Definitely on my list of lunches again for this week! x
Nicola Meredith
February 22, 2015 @ 3:13 pm
This looks AMAZING – I am going to give this a try but switch the topping for some low fat cottage cheese :)
Michelle Ordever
February 22, 2015 @ 3:56 pm
Sounds good to me! I haven’t eaten cottage cheese for years!