Turn your usual sweet potato pie into bite-size truffles, a totally rich and decadent treat that lets you flex your festive creativity!
2 large sweet potatoes, scrubbed
1 oz finely shredded unsweetened coconut
1/4 cup raw, unsalted pecans
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
6 tbsp coconut flour
Preheat oven to 425°F. On a foil-lined rimmed baking sheet, add potatoes. Bake, turning once, for 50 minutes, until fork-tender. Remove from oven and let sit until cool enough to handle.
Meanwhile, heat a small skillet on medium. Add coconut and cook, stirring often, until toasted and lightly browned, about 4 minutes. Transfer to a shallow bowl or plate.
Halve potatoes and scoop out flesh, discarding skins. Transfer flesh to a medium bowl and mash with a potato masher.
In a food processor, process pecans into fine crumbs. Add 1 cup mashed potato flesh (reserve remaining potato for another use) and maple syrup. Process until smooth, stopping to scrape down sides of bowl. Add vanilla, cinnamon, nutmeg and ginger and process to combine. Gradually add flour and pulse to fully combine.
Scoop out potato mixture in 1-tbsp increments and roll into balls. Transfer to coconut and roll to coat. Arrange on a parchment-lined baking sheet and refrigerate for at least 30 minutes. To store, refrigerate in an airtight container for up to 3 days.
Using vegetables in your morning meal is a great way to jump-start your day and squeeze in essential vitamins and minerals. Try our Sweet Potato Pie Parfaits for a grab-and-go savory-meets-sweet option. Top with berries for an extra kiss of sweetness.
There's no need for serving plates or forks with this gooey chocolate and peanut butter dessert - simply serve these bites on a large platter and let guests dig in. The best part? You can make these in advance and store in the freezer until the day of your party.