My biggest takeaway from Whole30? I love sweet potatoes. Is this a huge revelation, no. But my love is to the point that I can’t go a single day without eating one. Thankfully Costco has monster size bags of sweet potatoes to fuel my obsession. I want sweet potatoes at all hours of the day. Breakfast, lunch, dinner, and even dessert with these superfood sweet potato truffles.
These superfood sweet potato truffles are product of this budding romance. (Get it, sweet potatoes have buds?!) On a quest to make a healthier Valentine’s Day treat, these beauties were born. They look super fancy, but as you know, I won’t make anything if it’s too complex. So have no fear, you can impress your friends and significant others with these balls of joy, but you don’t have to be the next Top Chef to do so.
If anything deserves to have “superfood” in their title, it’s these balls. Starting right with the main ingredient, sweet potato, then adding cinnamon and ginger, before topping with cacao and maca. Yeah, not sure I could pack any more superfood power into one bite.
I used Bare Honey in the ganache for my truffles, and it brought out just the right level of sweetness. Bare Honey is a Twin Cities company, and I love their mission. Not only are they a local company, but the honey comes from local bees as well.
“Our commitment to local food, local farms and local Minnesota honey producers goes far beyond our own hives. We work with local beekeepers to breed locally adapted honeybees. The University of Minnesota’s Marla Spivak created a line of “hygenic” honeybees that are more resistant to the diseases and pests that challenge todays honeybee. We are continuing our efforts to breed bees that are adapted to producing Minnesota honey and surviving Minnesota winters. “
How awesome is that?! I hope that you all try this truffles and love them as much as I do. Valentine’s Day isn’t complete without chocolate and these treats feel like an indulgence, with a hidden superfood kick.
- 2 roasted sweet potatoes
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 2.5 tablespoons Bare Honey
- 1/2 cup cacao
- 1/3 cup coconut oil melted
- 1/8 t sea salt
- 2 teaspoons maca
Bake sweet potatoes at 375 degrees for 45 minutes. Let them get super soft!
Peel potatoes and mash until smooth.
Mix in cinnamon and ginger.
Roll into balls, approximately 1 teaspoon each and place on a lined cookie sheet.
Freeze for at least 20 minutes.
While freezing, mix together all the ingredients for the ganache. Add more honey or oil as needed, so that it is liquid, but not too thin.
Remove balls from freezer.
Using a spoon, carefully cover each sweet potato ball with ganache. Alternatively, you can dip each ball into the chocolate, this is just much messier.
Place covered balls onto a lined tray, and freeze for 20 minutes.
Eat immediately, or store in the freezer for up to 2 weeks. Before eating, remove from freezer so that the chocolate softens up just a bit, allowing you to bite into the truffle without breaking the chocolate shell.
Before eating, remove from freezer so that the chocolate softens up just a bit, allowing you to bite into the truffle without breaking the chocolate shell.
*I was provided the honey to test and create recipes for Bare Honey, but all opinions are my own. Thank you for supporting brands that make Get Well With Em possible.*