Sweet Potato Truffles

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Chef & Child Ingredient of the Month, January 2014


2 cups sweet potato
1 teaspoon cinnamon
1 ¼ cup chopped walnuts or pecans
1 tablespoon maple syrup
1 tablespoon olive oil or coconut oil


1. Roast potatoes at 375°F for 30-60 min, or steam for 7 minutes.

2. When potatoes are cool, take the flesh out of skin (if roasted) and place in medium bowl.

3. Add cinnamon and oil; mix together.

4. 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.

5. Serve immediately or refrigerate in an airtight container for up to one week.


Chef & Child, Dessert, Vegetarian

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Association of Nutrition & Foodservice Professionals