A Twist on the Regular: Sweet Potato Truffle Recipe

sweet potato truffles

There are many reasons why this truffle recipe beats out just about any other variation you’ve had. Reason number one: sweet potato.

And why not? Sweet potato adds just the right amount of sweetness that makes it a natural in the realm of truffles. This sweet potato truffle recipe uses only the finest of ingredients that do your body and mother earth’s creatures a favor. Take a bite! Or two, or three…

Instead of using sugar and dairy to bring flavor to this recipe, I use the richness of coconut oil and the sweetness of maple syrup and sweet potato to make these truffles a surefire treat, without the sugar-induced hangover. These sweet potato truffles are vegan and rank low on the glycemic index.

Sweet Potato Truffles

Makes about 15 truffles


For the filling:

  • 1 large sweet potato
  • 3 tablespoons arrowroot powder
  • 1/4 cup coconut oil,  melted
  • 2 tablespoons flour (any kind works)
  • Hefty dash of sea salt
  • 1/3 cup maple syrup
  • 1/3 cup almond milk (rice milk and soy milk work well too)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract

For the chocolate coating:

  • 1 cup coconut oil
  • 2 tablespoons cacao powder


Preheat the oven to 425 degrees Fahrenheit and bake the sweet potato for 45 minutes to one hour, or until it’s soft through the center. (Poke with a fork to find out.) Let the sweet potato cool to room temperature. Remove the skin and place in a food processor with the arrowroot powder and coconut oil. Set aside. In a pot over medium-high heat, add the flour, sea salt, maple syrup, and almond milk. Whisk until smooth and cook until the mixture considerably thickens. Remove from heat and whisk in the extracts. Add the mixture to the food processor with the sweet potato mixture. Blend until smooth and transfer to a bowl. Place the bowl into the refrigerator and let cool. When cool and relatively harder, use a spoon to scoop out truffle-sized bites. Place them on a baking sheet lined with parchment paper. Place the baking sheet into the freezer for 30 minutes.

While the truffle fillings are freezing, melt the chocolate coating mixture on a double broiler and whisk until smooth. Take each frozen truffle and using a fork or spoon, completely submerge it in the chocolate, returning each back to its place on the parchment-paper coated baking sheet. Once you have repeated this step for all the truffles, transfer to the freezer to harden. Serve cold.

Image: Oksay

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