Traditional truffles are decadent treats, but these sweet potato truffles are treats that pack a nutritional punch! Sweet potatoes are a great source of vitamins A, C, and B6, as well as manganese, potassium and fiber. Including a little olive or coconut oil in the mixture will help increase the absorption of vitamin A. This recipe comes to us from Tracee of Real Food Moms.
Kid: If roasting the sweet potatoes, prick with a fork. If steaming, remove skin with a vegetable peeler along with an adult and cut into 1/2 inch slices.
Adult: Roast potatoes at 375° for 30 – 60 minutes, or steam for 7 minutes.
Kid: When potatoes are cool, take the flesh out of the skin (if roasted) and place it in a medium bowl.
Kid: Add the cinnamon and oil and mix together.
Together: Using a 1 tablespoon measuring spoon take the flesh and form it into a ball. Then roll it gently in the maple syrup and then the walnuts.
Kid: Place on a serving platter.
Serve immediately at room temperature or refrigerate in an airtight container for a snack, side dish or hors d’oeuvres. In an air tight container they will last up until one week.