1/4 cup cooked, mashed, chilled Frieda’s Stokes Purple® sweet potatoes*
2 tablespoons almond butter
1/2 teaspoon cinnamon
8 Joolies dates, pitted
Chopped walnuts for topping
In a small bowl, mix together the mashed Stokes Purple® sweet potatoes, almond butter and cinnamon until thoroughly combined.
Take 1/2 tablespoon of the purple sweet potato mixture and stuff each date. Top with chopped walnuts.
*We recommend baking Stokes Purple® sweet potatoes wrapped in aluminum foil at 350 degrees for 1 to 2 hours. Keep them wrapped and let cool 1 to 2 hours, then put them in a zip-top bag and refrigerate overnight.