Japanese sweet potatoes are slowly baked to maximize their natural sweetness, then mashed to create these velvety and smooth Sweet Potato Truffles. The creamy sweet potato puree is combined with tahini and rich cacao powder to create a fudgy, antioxidant-rich treat for your healthy snack time.
If you made Slow Roasted Japanese Sweet Potatoes and got some leftovers, this recipe is a perfect recipe to use them!
This recipe is vegan, gluten-free, and dairy-free.
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Sweet Potato Truffles
The creamy mashed Japanese sweet potato puree is combined with tahini and cacao powder to create a fudgy, antioxidant-rich treat for your healthy snack time.
Ingredients
- 1 large Japanese sweet potato
- 1 Tbsp. cacao powder plus more for coating
- 1 Tbsp. maple syrup
- 1 tsp. tahini
- Cacao nibs for coating
- A pinch sea salt
Instructions
- Wash the potato and wrap it in aluminum foil. Place it in a cold oven and bake at 325F° until fork tender, for about 90-120 minutes. Let cool.
- Peel the potato. Use the back of the fork to mash until smooth. Measure ½ cup of mushed sweet potato. Use leftovers for other recipes.
- In a bowl, mix together cacao powder, maple syrup, and salt. Roll into 8 balls.
- Coat truffle balls with cacao powder or cacao nibs. Enjoy immediately.
Notes
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1truffleCalories: 38kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 12mgPotassium: 101mgFiber: 1gSugar: 3gVitamin A: 3364IUVitamin C: 3mgCalcium: 11mgIron: 0.2mg
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