Coconut Crusted Sweet Potato Truffles- Clean version
Coconut Sweet PotatoTruffles
INGREDIENTS: (12 servings)
2 large sweet potatoes, scrubbed
1 oz finely shredded unsweetened coconut
1/4 cup raw, unsalted pecans
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
6 tbsp coconut flour
Preheat oven to 425°F. On a foil-lined rimmed baking sheet, add potatoes. Bake, turning once, for 50 minutes, until fork-tender. Remove from oven and let sit until cool enough to handle.
Halve potatoes and scoop out flesh, discarding skins. Transfer flesh to a medium bowl and mash with a potato masher.
In a food processor, process pecans into fine crumbs. Add 1 cup mashed potato flesh (reserve remaining potato for another use) and maple syrup. Process until smooth, stopping to scrape down sides of bowl. Add vanilla, cinnamon, nutmeg and process to combine. Gradually add flour and pulse to fully combine.
Scoop out potato mixture in 1-tbsp increments and roll into balls. Transfer to coconut and roll to coat. Arrange on a parchment-lined baking sheet
Bake for additional 20 min or until coconut has nice light brown color on top!