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3.82 from 44 votes

Stuffed Sweet Potatoes with Balsamic Date Glaze

I love sweet potatoes, one of the healthiest foods on the planet. The purple ones are the best, and you can usually find them at Asian markets and specialty natural groceries. They’re so good I send them out in the mail as holiday gifts. After all, what is more comforting on a wintry day than a nice, warm, steamy sweet potato? Here’s a recipe for a stocking stuffer you can stuff.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Appetizer
Difficulty: Easy
Daily Dozen Food(s): Nuts and Seeds, Other Vegetables
Servings: 4 servings
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook


  • 4 medium sweet potatoes
  • 1/2 cup green peas steamed
  • 2 tablespoons fresh chives or scallions minced
  • 1/4 cup raw slivered almonds
  • Balsamic Date Glaze
  • black pepper to taste


  • Preheat the oven to 400ºF. Place the sweet potatoes on a baking sheet lined with a silicone mat or parchment paper. Prick each potato with a fork in two or three places and bake until tender, about 1 hour. 
  • When the potatoes are done baking, transfer them to a work surface and allow to cool slightly. Cut each sweet potato in half lengthwise and scoop out the insides of the potatoes into a bowl, leaving about ¼ inch of potato attached to the skin. Add the peas and chives and mix well. Spoon the mixture into each half and return the stuffed sweet potatoes to the oven for about 15 minutes to heat through. Sprinkle with almonds, drizzle with Balsamic-Date Glaze, add a few grinds of black pepper to taste, and serve hot.

8 responses to “Stuffed Sweet Potatoes with Balsamic Date Glaze

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  1. The recipe for balsamic date glaze should be included here, or the name of the recipe should be posted as “stuffed sweet potatoes with imaginary sauce”.

  2. Suggestion: in the ingredient list above, maybe replace the ingredients balsamic glaze with the link for the balsamic glaze! Thank you for the recipe, making it now… Sounds divine!

  3. Here’s a glaze recipe:

    3 tablespoons creamy almond butter
    2 tablespoons lime juice
    1-1/2 teaspoons maple syrup
    1 tablespoon low sodium soy sauce

    Whisk all ingredients in small bowl. Taste-test and adjust any seasonings to your liking. Thin with water if needed. After potatoes are stuffed, top with almond butter sauce, some scallions and sriracha.

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