Southern Chocolate Sweet Potato Truffles
This recipe incorporates an all time favorite ingredient in southern cooking - sweet potatoes - which give the truffles a rich, satisfying texture that balances the sweetness of the dessert!
Make This Recipe
Ingredients
1 large sweet potato, cut in half
3 cups semisweet chocolate chips
1 - 14 oz can sweetened condensed milk
2 large Eggland’s Best eggs, beaten
2 cups rolled oats
2 cups sweetened, shredded coconut
1 1/2 tablespoons vanilla
3 cups crushed pecans
Preparation
- Bake sweet potato halves in an oven-safe dish at 375°F for 25-30 minutes until very soft - should be easily pierced with a knife. Set aside to cool.
- Place semisweet chocolate chips in a large 3-quart bowl. In a large saucepan, heat sweetened condensed milk over MEDIUM heat until right before it would begin to simmer, whisking constantly so it doesn’t burn.
- To temper eggs, remove milk from heat and slowly add 1/4 cup of hot milk to the beaten eggs, whisking continuously to combine. Gradually add tempered eggs back into remaining hot milk, again whisking continuously as you do so. Reduce heat to LOW, return milk mixture to heat and cook an additional 2 minutes, stirring continuously.
- Pour hot milk mixture over chocolate chips in a bowl. Let sit for three minutes then whisk until completely combined and smooth. If the chocolate isn’t completely melted, microwave in 10-second intervals and whisk again.
- Remove skin from baked sweet potato halves and discard. Mash sweet potato and add it (about 1 ½ cups) along with the rolled oats, coconut and vanilla to the chocolate mixture and stir until well combined.
Chill truffle mixture in the refrigerator for an hour before forming balls. Using two teaspoons, roll a tablespoon of mixture into about a one inch ball and then roll it in crushed pecans. - Place completed truffles on a cookie sheet lined with wax paper or place in candy cup wrappers and refrigerate for an hour to allow balls to firm up. Store in an air-tight container in the refrigerator.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 416 |
| Fat | 28 g |
| Saturated Fat | 7 g |
| Cholesterol | 19 mg |
| Sodium | 38 mg |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Protein | 5 g |