Baked Sweet Potato with Yogurt and Cinnamon

Baked Sweet Potato with Yogurt and Cinnamon

This post was created in partnership with Dannon Light & Fit. I have been compensated for my time commitment. However, my opinions, recipes, and nutritional information are entirely my own and I have not been paid to publish positive comments.

I love Greek yogurt and even wrote the book on it! Sometimes I find myself with a little extra yogurt in my refrigerator. As I will never waste any of my precious yogurt, I find myself getting creative in the kitchen to find fun new ways to use it. In the fall, when the cooler weather starts coming in I start dreaming of sweet potatoes and use my Dannon Light & Fit Original Greek Vanilla Nonfat Yogurt mixed with cinnamon as a sweet and savory topper.

Photo credit: RWP NYC

Oftentimes I will eat half a baked sweet potato as a snack, as a side to chicken or beef, or even as a small meal with some choice toppings. This meal or snack contains sweet potato, Greek yogurt, and nuts with protein and fiber to help me feel satisfied. The 2015-2020 Dietary Guidelines for Americans recommend increase intake of nutrient-dense foods. All the ingredients used in my sweet potato dish: Greek nonfat yogurt, sweet potato and pecans are all filled with good-for-you nutrients.

Yogurt is nutrient-dense, and many yogurts are a good source of protein and calcium. Greek yogurts typically contain more protein than regular yogurt and Light & Fit Original Greek Nonfat Yogurt contains 80 calories and 12 grams of protein per 5.3 oz.

Sweet Potato
The sweet potato is also a nutrient-dense food that provides vitamins A and C, and potassium. It also has fiber to help fill you up, especially if you eat the nutritious skin.

The pecans provide both heart healthy mono and polyunsaturated fats and provide minerals like zinc, magnesium, copper, iron and selenium. The fat in the pecans also helps you feel full.

Photo credit: RWP NYC

Baked Sweet Potato with Yogurt and Cinnamon
Recipe adapted from my cookbook The Greek Yogurt Kitchen

Prep time: 10 minutes
Cook time: 55 minutes

2 tablespoons raw pecans, chopped
1 large sweet potato
1 (5.3 oz) container Dannon Light & Fit Original Greek Vanilla Nonfat Yogurt
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Preheat the oven to 400°F

Heat a medium skillet over medium-low heat. Once the skillet is hot, add the pecans and heat until browned and fragrant, about 3 minutes. Remove the pan from the heat and set aside.

Piece the potato several times with a fork. Place on a baking sheet and baked until fork tender, about 50 minutes. Remove from the oven and carefully make a slit lengthwise. Pry the slit open with a fork. Allow to cool for 10-15 minutes.

In a small bowl, stir together the yogurt, cinnamon, and nutmeg. Sprinkle the potato with salt and black pepper, and then top with the yogurt and pecans.

Serving size: 1 potato with toppings
Nutrition information (per serving): Calories: 282; Total Fat: 9g; Saturated Fat: 1g; Protein: 15g; Total Carbohydrates: 38g; Sugars: 13g; Fiber: 6g; Cholesterol: 10mg; Sodium 416mg


For more delicious meal and snack ideas with Dannon Light & Fit Original Greek Nonfat Yogurt, follow @Lightandfit on Instagram and use the hashtag #LightandFitRD #LightandFit


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