Ingredients
- 1 medium sweet potato (about 200g)
- 1/2 cup full-fat Greek yogurt (120g)
- 1 tablespoon chopped nuts (such as almonds)
- 1 teaspoon honey
- Sprinkle of cinnamon (optional)
Instructions
- Preheat the oven to 400°F. Scrub the sweet potato, dry it well, and prick it several times with a fork.
- Place the sweet potato directly on the oven rack or on a foil-lined baking sheet. Bake for 45–60 minutes, depending on size, until a knife slides through easily.
- Let the sweet potato cool for 5 minutes, then split it open lengthwise.
- Spoon Greek yogurt over the center and top with chopped nuts, honey, and cinnamon if using.
- Serve warm as a snack or light meal.
Nutrition per serving
Serving size1 stuffed sweet potato (about 335g)
Servings1 serving
Calories372
Total carbs50g
Fiber2.5g
Sugar15g
Added sugar6g
Net carbs47.5g
Protein15.2g
Fat10.5g
Calories and macros are approximate per stuffed sweet potato. Sugar and added sugar values are approximate. Net carbs = total carbs minus fiber.
Fits this plan because…
Slow Carb matchSlow Carb Baked Sweet Potato with Greek Yogurt keeps the recipe positioned in the Slow Carb lane with a clearly labeled calorie count, net-carb target, protein, fat, and serving size.