Sweet Potato–Spice Truffles
- Total Time
uncooked sweet potato(es)1 medium, (1/2 pound)
blanched almonds¼ cup(s), toasted
dried date(s)6 medium, pitted, Medjool variety (1/2 cup)
quick cooking rolled oats⅔ cup(s)
dark brown sugar2 Tbsp, packed
pumpkin pie spice½ tsp
unsweetened coconut flakes¼ cup(s), toasted
- Preheat oven to 400°F. Line small baking pan with foil.
- Prick sweet potato several times with knife and place in prepared pan. Bake until tender, about 1 hour. Cut lengthwise in half and let cool completely. Remove flesh and discard peel.
- Finely chop almonds in food processor. Remove and set aside 2 tablespoons of almonds. Add dates to food processor and puree. Add sweet potato, 1/3 cup of oats, brown sugar, and pumpkin pie spice and puree. Scrape potato mixture into small bowl and stir in remaining 1/3 cup oats. Cover and refrigerate 2 hours.
- Combine reserved 2 tablespoons almonds and coconut on plate. Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4-inch balls. Roll in coconut mixture. Store in covered container in refrigerator up to 4 days. Serve chilled
- Per serving: 3 truffles