Easy 3-Ingredient Purple Sweet Potato Truffles
These purple sweet potato truffles feel a little indulgent but are secretly simple and nourishing. Made with just three everyday ingredients, no fancy equipment, and inspired by one of my most frequent snacks.
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One of my frequent go-to afternoon “pick-me-up” snacks has been a simple plate of baked purple sweet potato slices drizzled with a little peanut butter and a few chocolate chips. One afternoon, while looking at my favorite snack, I thought, “Why not give this a Sweet Spin and turn it into a portable, fun treat?”
These Purple Sweet Potato Truffles are the result. They have a tender texture that sits somewhere between a chocolate truffle and a fudgy brownie, but they are packed with the antioxidants, nutrients, and fiber that make purple sweet potatoes a superfood!
Chocolatey and creamy, these truffles are perfect for dessert, snacking, or even a healthier sweet bite after dinner. If you’re looking for purple sweet potato recipes that are easy, unique, and downright delicious, this one deserves a spot in your kitchen.
Why You’ll Love These Purple Truffles
- Only 3 Main Ingredients: No flour, no eggs, and no heavy cream.
- Naturally Stunning Appearance: The lovely colors are 100% natural—no food coloring here!
- Customizable to dietary needs: A crowd-pleasing, gluten-free dessert that fits almost any diet.
- Meal-Prep Friendly: Keep a batch in the fridge for whenever that sweet tooth strikes.
What You’ll Need
- Purple Potatoes: I used the Stokes variety for that intense purple hue.
- Creamy Peanut Butter: Look for the all-natural kind where the only ingredient is peanuts!
- Chocolate Chips: I love milk chocolate or semi-sweet chocolate for this recipe.
Optional: Extra melted chocolate and sea salt for coating.
That’s it. Simple pantry ingredients, big flavor payoff.
How to Make 3-Ingredient Purple Sweet Potato Truffles
1. Bake the Purple Sweet Potato
First, we need to get that sweet potato perfectly tender inside. Preheat your oven to 400°F. Rinse and cover your purple sweet potato with aluminum foil and bake for 45–60 minutes in the preheated oven. You’ll know it’s ready when it’s soft to the touch. Once cooled, peel away the skin and mash the vibrant flesh until it’s smooth.
2. Mix the Magic
Measure out 3/4 cup of your mashed potato into a bowl. Add in the 1/4 cup of peanut butter. Melt the chocolate chips (either in the microwave in short bursts or over a double boiler). Pour the melted chocolate into the sweet potato mixture and stir until everything is well-incorporated and looks like a thick, fudgy dough.
3. Roll and Chill
Form spoonfuls of the mixture into small balls. If you prefer, you could also form these into cookies. If you want to keep them simple, you can stop right here! Place them in the fridge to firm up for at least 30 minutes.
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4. The “Savory Spin” Finishing Touch (Optional)
If you’re feeling extra, melt additional chocolate, dip each truffle to coat, and place them on parchment paper. If you made some cookie-shaped ones, these can be drizzled with chocolate or dunked in the melted chocolate. Return to the fridge and let the chocolate harden.
Sometimes I add a tiny sprinkle of flaky sea salt on top, which really makes that purple color pop!
Tips for the Best Truffles
- Use natural peanut butter for the best texture
- If your sweet potato is very moist, chill the mixture before rolling
- For a firmer truffle, keep them refrigerated until serving
Shashi’s Expert Tip: If your sweet potato is extra fibrous, pass the mashed flesh through a fine-mesh sieve before mixing. This ensures your truffles have that ultra-silky, melt-in-your-mouth “cheesecake” texture!
Variations
- Potatoes: To keep that purple hue, instead of a Stokes potato, an Okinawa Sweet potato could also be used. Alternatively, a Japanese Sweet Potato (with its creamy white flesh) or one of the orange varieties would work as well. These can be found at most grocery stores. However, I would not suggest using regular potatoes, such as red, Russet, or baking potatoes. These varieties are not sweet enough, and their texture is not as creamy as a sweet potato.
- Peanut Butter: I prefer creamy PB for this recipe. However, if you want a bit more texture, then crunchy peanut butter could also be used. If you are avoiding sugar, use one with no added sugars. By the way, if you happen to like Peanut Butter & Co PB, you can use my code “SAVORY-SPIN” to get 10% OFF your entire online order at Peanut Butter & Co.
- Chocolate Chips: Use dark chocolate or dairy-free chips to keep these vegan. And, as with the PB, sugar-free chocolate chips or a chopped chocolate bar could also be used. If opting for the latter, Trader Joe’s has some Dark Chocolate Bars that have only 5 grams of sugar (per serving) and melt beautifully.
- Protein: A scoop of vanilla protein powder or flavorless collagen can be added to these truffles (just like I did with these collagen cookies) to amp up their protein content.
Storage and Serving
Because these are made with real, whole foods, they are best kept in an airtight container in the refrigerator. They’ll stay fresh for 3-4 days—though in my house, they rarely last more than two days! Unfortunately, these do not freeze well.
Looking for more purple sweet potato recipes?
If you’re exploring more ways to cook with purple sweet potatoes, here are some easy desserts, snacks, and savory ideas that let their natural color and flavor shine.
- Oven Roasted Purple Sweet Potatoes is a simple recipe made by roasting purple sweet potatoes with spices.
- Purple Sweet Potato Chia Pudding Recipe is another sweet treat that is as stunning as it is tasty.
- Easy Purple Sweet Potato Puffs are an irresistible, portable snack!
- Easy Baked Purple Sweet Potato Fritters – I would make these and dress them up as the “one-eyed purple people eater” for my daughter, for Halloween dinner.
A Little Inspiration Behind the Recipe
This recipe came from one of those everyday kitchen moments—sliced baked purple sweet potatoes, warm from the oven, drizzled with peanut butter and chocolate. It’s a snack I come back to again and again, and turning it into a truffle felt like the natural next step.
Same flavors. Same comfort. Just a little more fun.
If you make these 3-ingredient purple sweet potato truffles, I’d love to hear how they turn out, so please tag @savoryspin on Instagram, Facebook, or Pinterest. Cozy recipes like this are meant to be shared—and snacked on often.
Ingredients
- ¾ cup baked purple sweet potato mashed
- ¼ cup peanut butter
- ¼ cup chocolate chips or chocolate bar chopped up
Instructions
- Preheat your oven to 400°F (204°C)
- Bake a whole purple sweet potato for 45–60 minutes, or until fork-tender. Let it cool slightly, then peel and mash until smooth.*
- Add the peanut butter to the mashed purple sweet potato.
- Melt the chocolate chips (or chocolate bar) by placing them in a microwave-safe bowl and microwaving for 30 seconds. Remove from the microwave, stir them with a spoon. Then, if not melted, microwave for 20-30 seconds more until melted. Pour the melted chocolate into the bowl with the sweet potato and PB and mix well.
- Using a spoon or small cookie scoop, form the mixture into bite-sized balls. Or, form into a cookie-shape if you prefer.
- If you want to keep them simple, you can stop right here! Place them in the fridge to firm up for at least 30 minutes.
- If you’re feeling extra, melt additional chocolate, dip each truffle to coat, place them on parchment paper, and add a tiny pinch of flaky sea salt on top. Return to the fridge and let the chocolate harden.
Notes
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