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

Yield: 1

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

The topping can be made to your taste, depending on how much you enjoy fresh herbs!

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Ingredients

• 1 Sweet Potato
• 4 heaped tbsps 0% Greek (or natural) yogurt
• fresh chives, chopped
• fresh flat leaf parsley, chopped
• garlic salt

Instructions

1. 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).
2. Make the topping by mixing together the yogurt, herbs and garlic salt - all to taste.
3. Split the baked sweet potato and spoon over the herb yogurt topping.
4. Serve with a side salad

Baked Sweet Potato with Herb Yogurt Topping

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