Trio of cinnamon and sweet potato truffles
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34 (makes 34 truffles)
Time to make:
$0.40 per serve
(at time of publication)
Full ingredients list:
350g sweet potato, peeled, grated
3 cups almond meal
1/3 cup (65g) dried apricots, finely chopped
1 teaspoon cinnamon
3 tablespoons skim condensed milk
2 tablespoons pepitas
2 tablespoons pistachios
1/3 cup dried cranberries
1/2 cup desiccated coconut
Nutritional information (per serve)
Instructions and steps:
Step 1Place the grated sweet potato in a steaming basket over 1/4 cup water in a microwavable bowl. Cover with two layers of cling wrap. Microwave on high for 4 minutes or until soft. Remove basket and leave sweet potato until almost cooled.
Step 2Combine almond meal, dried apricots, cinnamon and condensed milk in a large bowl. Add cooled sweet potato and mix until well combined.
Step 3Blitz pepitas and pistachios in a food processer until finely chopped. Place on a plate or in bowl for rolling. Process the cranberries until finely chopped; place on a second plate. Mix in 2 tablespoons of desiccated coconut. Place the remaining coconut on another plate.
Step 4Roll level tablespoonfuls of sweet potato mixture into balls. Roll a third of the balls in the pistachio mix, and set aside. Repeat with the leftover sweet potato mixture, rolling into the cranberry and coconut mixture; and the remaining coconut.
Store truffles in an airtight container in a cool, dry place for up to 5 days; or keep refrigerated for up to 2 weeks.
About this recipe
First published: December 2015