a la Mode

Sweet potatoes are packed with potassium, fiber, and antioxidants. And when topped with Greek yogurt, dates, and walnuts, they’re totally decadent and, yup, totally nutritious too! Try this dish as a holiday side or make it a meal on its own.

Prep Time: 15 minutes

Bake Time: 20 minutes

Yields 4 servings


2 sweet potatoes, scrubbed clean

Dash cinnamon and nutmeg

1 cup plain Greek yogurt

6 large Medjool dates, pits removed

½ cup chopped walnuts




  1. Preheat oven to 425 degrees. Dice sweet potatoes into large, even cubes. Place sweet potatoes in heavy duty, oven safe Dutch oven or skillet with a lid. Sprinkle with cinnamon and nutmeg to taste. Cover and bake for 20 – 25 minutes, until potatoes are soft through to center.

  2.  Note – if you don’t have an oven proof pan, you can wrap your potatoes in tin foil which works just as well and saves some clean up!

  3. Add yogurt and dates to a food processor. Puree until well blended.

  4. Top your potatoes with a dollop of yogurt, sprinkle with walnuts, and enjoy!



  • It’s hard to overcook sweet potatoes so don’t worry if you leave them in the oven a bit longer. They’ll only get sweeter the longer they bake!

  • This yogurt and date topping is delicious on all sorts of foods (not just sweet potatoes!) Try mixing some in with your oatmeal. Or spread it on toast. Or just eat it like . . . yogurt!

  • Did you know that Medjool dates are a fresh fruit? Unlike the dried dates you’ll find in the baking aisle, Medjool dates are typically in the produce section. They’re big, meaty fruits that are much more flavorful than their dried counterparts.