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.
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
*It only takes about 5 minutes to make these truffles and about 30 minutes or so to chill them, if you have a baked purple sweet potato on hand. If you do not, most of the time (45-60 minutes) is spent baking the sweet potato.
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Nutrition
Serving: 1truffle | Calories: 79kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 32mg | Potassium: 116mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.3IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.2mg
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