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Sweet potato-spice truffles

2
Points®
Total Time
3 hr 40 min
Prep
10 min
Cook
1 hr
Serves
16
Difficulty
Easy
Now, you can eat part of your daily serving of vegetables and dessert at the same time! And that's only one of the reasons these sweet potato-spice truffles are the essential fall dessert. Another one: with just seven ingredients, they're pretty simple, but they're still packed with flavor. They've got sweetness—but not too much. The choice to use unsweetened coconut flakes and blanched almonds instead of their sweetened or candied counterparts doesn't let it get oversaturated in sugar. Plus, who says that dessert shouldn't have appetizers, too? Put out these bite-sized treats as a precursor for your main pies and cakes this Thanksgiving, and you won't hear a single complaint.

Ingredients

Uncooked sweet potato

1 medium, (1/2 pound)

Blanched almonds

¼ cup(s), toasted

Dried dates

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

Quick cooking rolled oats

⅔ cup(s)

Dark brown sugar

2 Tbsp, packed

Pumpkin pie spice

½ tsp

Unsweetened coconut flakes

¼ cup(s), toasted

Instructions

  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.
  4. 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.
  5. Combine reserved 2 tablespoons almonds and coconut on plate. Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4-inch balls.
  6. Roll in coconut mixture.
  7. Store in covered container in refrigerator up to 4 days. Serve chilled. Per serving: 3 truffles

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