Sweet Potato–Spice Truffles

Total Time
3 hr 40 min
10 min
1 hr


uncooked sweet potato(es)

1 medium, (1/2 pound)

blanched almonds

¼ cup(s), toasted

dried date(s)

6 medium, pitted, Medjool variety (1/2 cup)

quick cooking rolled oats

0 cup(s)

dark brown sugar

2 Tbsp, packed

pumpkin pie spice

½ tsp

unsweetened coconut flakes

¼ cup(s), toasted


  1. Preheat oven to 400°F. Line small baking pan with foil.
  2. 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.
  3. 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.
  4. 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
  5. Per serving: 3 truffles

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