I’m loving your series from the book. I’ve had it for a few months and hadn’t used it much but you have definitely inspired me to make things from it. Especially the sweet potato with Date glaze, looks fabulous
I have the book, and I saw the recipe - but at the time it didn't appeal to me "in the book". Now that I've watched you make it, I'm more apt to make it out. You made it look delicious! I love it when someone demonstrates a recipe out of a book I have, then there is no second-guessing. Thanks so much.
Such a great recipe, thank you for sharing! It's so simple but such complex flavors going on. Anyone who says this way of eating is restrictive is an idiot.
I so enjoy you and your channel. I do appreciate Dr. Greger, as well. I have learned so much and continue to learn from him. Thanks for this recipe. I know I'll try it. I WANT THAT COOKBOOK! Thanks, Brit, for sharing. I love sweet potatoes, too; so, I know I'll try this recipe. Keep sharing 🍠😊
hmmm. I don't think I will mess this up lol. My concern or rather question is....seasoning. It seems to rely heavily on the date glaze. Have you ever added spices to the pea/scallion/potatoe mixture? If so, which did you like? Thanks.
Both recipes are featured in nutritionfacts.org/ nutritionfacts.org/recipe/stuffed-sweet-potatoes-with-balsamic-date-glaze/ nutritionfacts.org/recipe/balsamic-date-glaze/
![How Not to Diet Cookbook | Buffalo Tempeh & Ranch [+Giveaway]](http://i.ytimg.com/vi/fgFznUdP1BY/mqdefault.jpg)
![How Not to Diet Cookbook | Buffalo Tempeh & Ranch [+Giveaway]](/img/tr.png)
I am curious what do you do with the left over date syrup and potatoes. Can you freeze them? Seems like a lot of syrup left over.
You are a great teacher Brit! Thank you for your videos!
I love the skins of Sweet Potatoes!
I have the book and now I am inspired to get it out and look this one up. I love your videos. You make recipes that are approachable. Thanks so much!!
I’m loving your series from the book. I’ve had it for a few months and hadn’t used it much but you have definitely inspired me to make things from it. Especially the sweet potato with Date glaze, looks fabulous
I have the book, and I saw the recipe - but at the time it didn't appeal to me "in the book". Now that I've watched you make it, I'm more apt to make it out. You made it look delicious! I love it when someone demonstrates a recipe out of a book I have, then there is no second-guessing. Thanks so much.
I love his cookbook great ideas and will have to try this recipie
I bet that would be delicious on squash too. I was envisioning the stuffed potatoes with your breakfast sausage. Yum.
So good!
Ordered the cookbook last week so that I can start following along with these recipes! I'm loving trying new WFPB recipes these days.
I just ordered this book so I can cook along❤️
Such a great recipe, thank you for sharing! It's so simple but such complex flavors going on. Anyone who says this way of eating is restrictive is an idiot.
Made tonight using a black mission fig balsamic vinegar I had on hand. Yum!
I so enjoy you and your channel. I do appreciate Dr. Greger, as well. I have learned so much and continue to learn from him. Thanks for this recipe. I know I'll try it. I WANT THAT COOKBOOK! Thanks, Brit, for sharing. I love sweet potatoes, too; so, I know I'll try this recipe. Keep sharing 🍠😊
Hi Berta, so glad to see you on Brits channel. She, like you, has great ideas. Anyone that hasn’t seen Breta Jay should look it up.
You are helping me get ready for Thanksgiving!
There is nothing in those ingredients could possibly result in anything but YUM! I'd rather have one of those than dessert. Thanks for posting:)
Date paste looks so good. Thanks for doing this I have the cookbook now the inspiration 😁
hmmm. I don't think I will mess this up lol. My concern or rather question is....seasoning. It seems to rely heavily on the date glaze. Have you ever added spices to the pea/scallion/potatoe mixture? If so, which did you like? Thanks.
❤What else can you use that sauce on ?
I am curious what other types of food you use the glaze on.
Brittany do you eat the sweet potato skins as well?
I do 🥰
Thank you for doing these Dr Gregory Thursdays!
Do you have any substitute suggestions for people who don't like green peas?
I’ve switched in black beans or chickpeas before!
@@TheJaroudiFamily
I ❤️ chickpeas!
Thank You!!!
Great idea!
I have the book I love it ❤️
This channel should have T-shirt and baseball cap merch that says, "so simple and easy!"
No... wait... maybe not.
Lolz... You win, first belly laugh of the day!
I would buy it
I always thought simple and easy were the same thing.......silly me!
I am curious. I just made this recipe and reduced the glaze per the recipe. It looks like you did not do that. Can I get away with the reducing step.
I wondered that too. How did you like it after reducing it?
@@NonameMarianne it was OK. I ended up getting store bought balsamic glaze and it is wonderful and a time saver. Really made a difference.
would be nice to have measurements, not all of us can afford the book!
Go to the nutritionfacts.org website. It's posted on there.
Both recipes are featured in nutritionfacts.org/
nutritionfacts.org/recipe/stuffed-sweet-potatoes-with-balsamic-date-glaze/
nutritionfacts.org/recipe/balsamic-date-glaze/
Are you affiliated with nutritionfacts.org or are you just a fan? I'm just curious, love the series ☺️
A little of both but mainly a just a big fan! I will have a giveaway they are sponsoring when the new cookbook comes out 🥰❤️
@@TheJaroudiFamily
Thanks for the response. I can't wait! Dr. Greger has great info and lovely recipes.
🍠
Here’s the link to the recipe for those who are interested. 😊
nutritionfacts.org/recipe/stuffed-sweet-potatoes-with-balsamic-date-glaze/
We liked it in our show notes also 🥰
#jaroudigiveaway