Truffles are an ideal dessert. They’re easy to make, you can make them from just about anything, and they look gorgeous despite minimal effort. I hadn’t made anything similar to a truffle since my cake ball debacle of 2014 (it was a disaster), so I figured it was time to give bite-sized balls another shot.
I searched my pantry for the ingredients I would use for my retribution balls and came across way too many sweet potatoes and a bag of Cinnamon Sweets TERRA Chips. To make truffles, you really just need an element of crunch that serves as a binding agent and a cream element that, when mixed together, can be rolled into balls and dipped in chocolate, so I said YOLO – let’s make truffles out of nearly 100% vegetables and make them so delicious no one would ever know they’re healthy.
This time, I succeeded.
Sweet Potato Truffles
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour, 5 minutes
- Servings: 28 truffles
Preheat oven to 400°F and line a baking sheet with parchment paper.
Place a paper towel over a cutting board for easy disposal and peel sweet potatoes.
Cut ends off sweet potatoes and dice.
Place diced sweet potatoes on baking sheet.
Drizzle with melted coconut oil, add cinnamon, and mix to combine.
Place in oven for about 20 minutes, or until sweet potatoes can be easily pierced with a fork.
Remove sweet potatoes from oven and transfer to a cutting board.
Mash sweet potatoes with a fork.
Once all sweet potatoes pieces are mashed, remove to a large bowl.
Add bag of Cinnamon Sweets TERRA Chips to food processor. If you don’t have a food processor, add chips to a gallon size Ziploc bag and crush with a rolling pin or bottom of a cup.
Pulse until finely ground.
Add all crumbs except a couple tablespoons to the mashed sweet potatoes (you will be using the remaining crumbs as garnish).
Add almond milk and maple syrup and mix until fully combined.
Place a new piece of parchment paper on your baking sheet.
Form mixture into small balls and place on baking sheet.
Place in the freezer for about 15 minutes, or until firm.
In a medium-sized microwave-safe bowl, add chocolate chips.
Microwave chocolate chips until fully melted, making sure to stir the mixture every 30 seconds.
Once fully melted, remove sweet potato balls from the freezer.
Dip a sweet potato ball into the chocolate mixture, using a fork or spoon to make sure it’s completely covered in chocolate.
Place truffle back on the baking sheet, and garnish with your extra Cinnamon Sweets crumbs.
Repeat until all truffles have been dipped in chocolate.
Place back in the freezer for about 15 minutes, and then move to the refrigerator until ready to eat.