Homemade Sweet Potato Truffles

These chocolate sweet potato truffles have a mousse-like filling surrounded by a crunchy dark chocolate shell. They’re delicious and perfect when you’re in the mood for a nutrient-rich treat.

Ingredients and Substitutions

I like to use dark chocolate when making these truffles because it’s loaded with antioxidants and nutrients such as iron and magnesium. You can substitute any type of chocolate you prefer, but in that case I recommend using a double boiler method to melt the chocolate instead of melting it directly in a pan on the stove. This is because dark chocolate is less likely to seize than other more sugary types of chocolate.

Sweet potato truffles sprinkled with turmeric on a white plate.

Also, if you substitute other types of chocolate, then you might need to partially freeze the chocolate sweet potato mixture as opposed to simply chilling it in the fridge in order to get a consistency solid enough to hold its shape. For the best results and to keep the process simple, I recommend sticking with dark chocolate when making this recipe.

These chocolate truffles are made with baked sweet potatoes, which are packed with nutrients such as beta carotene, potassium, and fiber. Leftover sweet potatoes are perfect for this recipe.

If you don’t have leftover sweet potatoes then you can easily bake some to use in these truffles. You’ll need 1-2 medium sweet potatoes for this recipe.

Depending on the size of the sweet potato, it should take about 1 hour and 15 minutes at 400 degrees Fahrenheit to bake until tender. Be sure to use a fork to poke some holes in the raw sweet potatoes before baking (this prevents the sweet potatoes from exploding in the oven).

I like to top these truffles with a small sprinkle of ground turmeric. Turmeric has a warm, earthy flavor and a vibrant orange color that complements these sweet potato chocolates perfectly. You can omit the turmeric topping or substitute a small pinch of sea salt or finely chopped nuts if you prefer.

How to Make Sweet Potato Truffles

Start by adding 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later). Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.

Melted dark chocolate in a steel pan.

Transfer the melted chocolate and baked sweet potatoes (with skin removed) to a food processor.

Baked sweet potato and melted chocolate in a food processor.

Blend until incorporated, scraping down the sides of the food processor as needed.

Blended filling for truffles in a food processor.

Transfer the sweet potato chocolate mixture to a bowl, then place it in the fridge to chill for 30 minutes or until it’s solid enough to hold its shape.

Next you’ll scoop out 1 heaping tablespoon of the chilled sweet potato chocolate mixture and use your hands to shape it into a ball, then place it on a large plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy). Repeat with the rest of the sweet potato chocolate mixture (you should end up with 12 balls).

Sweet potato chocolate balls on parchment paper.

Add the remaining 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.

Transfer the melted chocolate to a small bowl. Add one of the sweet potato chocolate balls to the bowl of melted chocolate, then gently stir to coat it completely.

Use a fork to lift the chocolate coated ball out of the bowl, allowing any excess chocolate to drip back into the bowl, then place the ball on the plate lined with parchment paper or a silicone baking mat. Add a small sprinkle of ground turmeric on top, if desired. Repeat this process with the rest of the balls.

Sweet potato chocolate treats sprinkled with turmeric on parchment paper.

Place the plate of truffles in the fridge to chill for at least 1 hour before serving.

Chocolate truffles made with sweet potatoes on a white plate.

Storage and Freezing

Store in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.

More Nutritious Dessert Recipes to Try

Sweet Potato Truffles Recipe

These delicious sweet potato truffles have a mousse-like filling surrounded by a crunchy dark chocolate shell. They're perfect when you're in the mood for a nutrient-dense treat.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Chilling Time 1 hour 30 minutes
Total Time 1 hour 48 minutes
Servings 12
Calories 138kcal

Equipment

  • Food processor
  • Parchment paper or silicone baking mat

Ingredients

  • 1 1/2 cups chopped dark chocolate, divided
  • 3/4 cup baked sweet potato (with skin removed)
  • Optional topping: ground turmeric

Instructions

  • Add 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the remaining chocolate for later).
  • Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
  • Transfer the melted chocolate and baked sweet potato (with skin removed) to a food processor.
  • Blend until incorporated, scraping down the sides of the food processor as needed.
  • Transfer the sweet potato chocolate mixture to a bowl, then place it in the fridge to chill for 30 minutes or until it’s solid enough to hold its shape.
  • Scoop out 1 heaping tablespoon of the chilled sweet potato chocolate mixture and use your hands to shape it into a ball, then place it on a large plate lined with parchment paper or a silicone baking mat (I recommend wearing kitchen gloves to make this easy).
  • Repeat with the rest of the sweet potato chocolate mixture (you should end up with 12 balls).
  • Add the remaining 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat.
  • Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
  • Transfer the melted chocolate to a small bowl.
  • Add one of the sweet potato chocolate balls to the bowl of melted chocolate, then gently stir to coat it completely.
  • Use a fork to lift the chocolate coated ball out of the bowl, allowing any excess chocolate to drip back into the bowl, then place the ball on the plate lined with parchment paper or a silicone baking mat.
  • Add a small sprinkle of ground turmeric on top, if desired.
  • Repeat steps 11-13 with the rest of the balls.
  • Place the plate of truffles in the fridge to chill for at least 1 hour before serving.

Notes

  • Store these truffles in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.

Nutrition

Serving: 1Truffle | Calories: 138kcal | Carbohydrates: 11.7g | Protein: 1.8g | Fat: 9.3g | Saturated Fat: 5.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.8g | Cholesterol: 0.7mg | Sodium: 8.9mg | Potassium: 184.4mg | Fiber: 2.6g | Sugar: 5.6g | Vitamin A: 1187.8IU | Vitamin C: 0.2mg | Calcium: 18.5mg | Iron: 2.7mg
Sweet potato chocolates on a white plate.
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