1 medium North Carolina Sweetpotato, peeled and cut into quarters
1½ cups almond meal
12 Medjool dates, pitted and soaked in lukewarm water for 5 minutes
1 tbsp cinnamon
1 tsp honey
1 tsp vanilla extract
¼ cup unsalted almond butter or nut butter of your choice
¼ cup sunflower butter or nut butter of your choice
¼ cup unsweetened coconut flakes for coating, optional
¼ cup cacao powder for coating, optional
⅓ cup dark chocolate chips melted for coating, optional
Prep Time: 15 mins
Chill Time: Overnight
Servings: 12
1 Boil sweetpotato in a small pot until very fork tender, nearing overly soft. Place aside to dry on a paper towel- or kitchen towel-lined surface.
2 Add sweetpotato, almond meal, soaked dates, cinnamon, honey, vanilla extract, almond butter, and sunflower butter to food processor (or blender if you don’t have a food processor). Pulse to combine, then mix until finely chopped and combined. A sticky batter will form. Transfer mixture into a bowl coated with coconut oil spray. Place in freezer to harden for 30 minutes.
3 Remove batter from freezer. Use an ice cream scooper to form tablespoon-sized balls and place in cupcake liners assembled on a sheet pan. Return to freezer overnight to firm before coating.
4 Remove from freezer. Roll as desired in coconut flakes, cacao powder, or dip in melted dark chocolate, returning to cupcake liners. Place in freezer to set for 30 minutes. Store leftover truffles in an airtight container in the freezer for up to 2 months. Enjoy!
To learn more about the North Carolina Sweetpotato Commission, visit ncsweetpotatoes.com
