Fudgy Dark Chocolate Sweet Potato Truffles

I made these. They are delicious. However, I find them to go soft on me if they are left out of the fridge for any length of time more than like 20 minutes. So, I have got to find a way to firm them up. I will be doing some investigating. It might be they need some other things added. I previously made some protein balls using green banana flour. Perhaps if that was added to this, it might make them more firm and able to be out of the fridge. Nonetheless, the taste was awesome! I made the recipe to specs, and it yielded nearly double. And I went in the fridge to get some for my kids father to find that only 2 were left! Apparently the kids had already brought him like 4, and they ate the rest. So I quickly made sure I got the last two!!! As I noted, I will try these again but I will add a thickener of some kind and I will post about that when I do it.

My husband made me these for my birthday and oh my these are absolutely delicious! In my opinion they are nicer than regular chocolate truffles! I’m blown away! Thank you for this amazing recipe!

I made this as a surprise for the holiday. No one knew it was made with sweet potatoes. They were just delicious!

Added a touch of orange extract. These were fantastic! Thank you for the recipe!

Amazing Truffles. Super tasty , nice texture, super successful !!! People love them !!! and everybody gets surprised when they realised are healthy too.

I made there tonight and they are super yum. Cooked the sweet potato in the instant pot! Super easy and delicious, don’t taste like SP at all. Another winner from MB!

Made these and though the kids were initially skeptical when they heard sweet potatoes, these things disappeared very quickly! They are delicious! Made a double batch and froze half of the mix to make later and it was just as good as the freshly made. A new favourite in our home! Like them even more the second day when the cacao powder has embedded in.

Delicious. I immediately made a double batch. It had to stay longer in the freezer but it was worth waiting for

We have an abundance of sweet potatoes from the garden currently, so when I saw this recipe, I knew I had to try it. They are DELICIOUS! Light & fluffy, chocolaty and healthy. You can’t even tell it’s sweet potato! My only modifications were using local honey instead of the maple syrup and semi sweet chips, as that’s what I had on hand. I will make a larger batch next time because they went too quickly. Thanks again for another amazing recipe!

I am so thrilled at how good these are! I used a whole medium sweet potato (didn’t want to waste the rest) which came out closer to a cup and half, but didn’t change anything else. And they still came out so fudgy and delicious. I think I’ll be making these a lot more!

my favorite dark chocolate is baking chocolate, 100%. I tried this with canned pumpkin, coconut oil, sea salt and replaced the chocolate chips and cocoa powder with cacao powder. I thought is was great but it’s probably too bitter for most tastes. it was smooth and creamy.

Although I don’t have a food processor, I was able to use an immersion blender & still get an amazingly smooth texture. I didn’t use the maple syrup but found it still mildly sweet from the roasted sweet potato I used.
Thank you for yet ANOTHER great recipe, and appreciate your amazing generosity.

My daughter and I made this two days ago. We made the mix one evening and rolled the next day. These are amazing and you CANNOT taste sweet potato! I will def make these and leave in my fridge for a treat!!

Wow! Just made these for a Valentine’s Day treat for my partner. They were super easy to make and look and taste like I bought them at a fancy chocolate shop. I used Toll House dark chocolate chips and they worked great.

For those wondering, you do not taste the sweet potato at all. To avoid chocolate hands, wear gloves! These would make an awesome gift too. Thank you for the recipe! 🙂

Delicious, especially if you let them rest for a few hours.

Wow… these turned out great! I love how Minimalist Baker recipes lend themselves easily to playing around with: I used an organic purple sweet potato that I baked at 425F for an hour (it concentrates its flavor rather than steaming). So I could give it as a gift to an office worker with no refrigerator at work, I used melted Hu brand chocolate (coconut sugar sweetened) to coat the truffles (frozen first to firm them up). That way they were stable at room temperature. The dark purple sweet potato gives the truffles look a lovely dark chocolate look and flavor, and the taste is divine. Happy Valentines, everyone!

As usual, this was a great recipe. Everything I have made from this site is delicious. I wanted to share these with the neighbors, but they are all gone except one. I also baked my sweet potatoes and use coconut oil. Superb!

Just made these. They’re sitting in the fridge waiting to be eaten. I had a sneak nibble – wow! So smooth & chocolaty & easy to make (apart from the messy hands!). Great recipe, thanks! PS : I cooked the sweet potato in the microwave.

I made them with orange sweet potatoes and followed the instructions exactly. They were beyond amazing! What a nice treat!

As usual, this was a great recipe. Everything I have made from this site is delicious.

Tried these the day they were announced. Perfection. I didn’t have coconut oil so I subbed with avocado oil. It could also be a yummy fudge icing or dip!

WOW – so easy peasy. I doubled it, then split into 2. To 1, I added a little salt flakes, almond extract and nuts and to the other, I added some coconut flakes – then into the fridge to cool. Oh, so good. I used sweet potato this time. Next time will try a yam.