Sweet Potato Truffle

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 191.3
  • Total Fat: 7.2 g
  • Cholesterol: 20.0 mg
  • Sodium: 164.8 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 11.7 g

View full nutritional breakdown of Sweet Potato Truffle calories by ingredient


Introduction

A modificaiton of the recipe from deliciouswisdom.com without the tofu. I don't really life tofu, but I LOVE sweet potatoes. A modificaiton of the recipe from deliciouswisdom.com without the tofu. I don't really life tofu, but I LOVE sweet potatoes.
Number of Servings: 30

Ingredients

    3 Cups Cooked, Mashed Sweet Potatoes or Yams (Boil in water until soft, drain, then mash.)
    1 Cup Rolled Oats
    1/3 Cup Real Maple Syrup
    ¼ Cup Chopped Walnuts
    1 Tbsp Butter (organic, if possible)
    2 Tsp Vanilla Extract
    2 Tbsp Whole Wheat Flour
    ¼ Tsp Cinnamon
    1/2 cup Fat Free Ricotta
    Coating:
    2 ¼ Cups Finely Chopped Pecans and/or Walnuts
    1/3 Cup Real Maple Syrup
    ¼ Cup Rolled Oats
    ½ Tsp Sea Salt

Directions

Preheat oven to 350 degrees. Place sweet potato in a large bowl and stir in oats, maple syrup, nuts, butter, vanilla, flour, and cinnamon. Beat in ricotta. In a small bowl, stir together chopped pecans, the other 1/3 cup maple syrup, rolled oats and sea salt. Gently form potato mixture into bite-size balls and roll in nut mixture. Don't worry if it doesn't coat perfectly or if you've got a few bald spots. Place on a lightly greased baking sheet and bake for about 15 minutes. Serve warm or at room temperature.


Number of Servings: 30

Recipe submitted by SparkPeople user CLAIREALL.