Sweet potatoes + truffles, where can you go wrong?
First of all, I love sweet potatoes! Fun fact: these vitamin-packed tubers are my favorite vegetable! Second, truffles (as in the chocolate confection, not the very different but equally delicious fungus) can be the perfect little treat to satisfy a chocolate craving. They are creamy and chocolate-y and normally have a fun filling (I once had a divine white chocolate Kahlua truffle from 20 Degrees Chocolates). So, why not combine the two?
This week I wanted to make a snack for a club and as usual wanted to try something new. This club advocates for and tries to engage students in making responsible consumption choices. My thought process was as follows: “I have local, organic sweet potatoes in my room (from the Bowers house and as mentioned in the past blog post) and I want to find something that is easy and fast to make. Hmmm… Healthy Home Market is a few minutes away and they have delicious fair trade, organic chocolate that I haven’t had in a while. How can I combine the both of these?”
Several Google searches later, I had a base recipe for my sweet potato truffles. Below is my recipe, very responsibly made, delicious (they were a hit at the meeting!), and fairly ugly (but I would like to think the first two descriptions make up for this).
Orange Sweet Potato Truffles
Inspired by Ginger Beat
Yield: 12-15, depending on the size
1/2 cup chocolate chips (dark chocolate is best)
1 cup mashed sweet potato
1-1/2 cups raw chopped walnuts (pecans, cashews, hazelnuts, or pistachios would work here too; also, toasting the nuts would give a nice flavor)
Salt to taste
2 teaspoons orange essential oil (orange zest would work well, but use 1 to 1 1/2 tablespoons)
1/4 cup cocoa powder
Chop walnuts and set aside. Place the mashed sweet potato in a glass bowl. Add chocolate chips and microwave for about 45 seconds (more or less depending on the microwave) until the chocolate chips start to melt. Add nuts, salt, and orange essential oil to bowl and mix together by hand.** Smooth mixture out and place in the refrigerator for at least two hours.
Line a cookie sheet with parchment or wax paper.
If using, place cocoa powder or chopped nuts in a shallow bowl or dish. Use a spoon to scoop out a tablespoon of mixture. Roll by hand into a ball shape and then gently roll in cocoa or nuts until covered.
Place on cookie sheet and store in the refrigerator until serving.
**For more uniform and truffle-like balls, you can combine all ingredients in a food processor and process until smooth (no need to microwave chocolate chips). Then, roll truffles out in the same way as mentioned above.
I hope you enjoy these as much as I did!