Spiced Sweet Potato Chocolate Truffles with Maple Pecan Crunch

Begin by peeling and cubing 1 medium sweet potato. Steam the sweet potato cubes for about 15 minutes until tender.

Once cooked, mash the sweet potato in a bowl until smooth. In a separate bowl, melt 8 ounces of dark chocolate (at least 70% cocoa) in a microwave or double boiler, stirring until completely melted.

Combine the melted chocolate with the mashed sweet potato, adding 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and a pinch of nutmeg.

Mix until well combined and smooth. Chill the mixture in the refrigerator for about 30 minutes until firm enough to handle.

While the mixture chills, prepare the maple pecan crunch by chopping 1 cup of pecans and toasting them in a dry skillet over medium heat for about 5 minutes until fragrant.

Remove from heat and stir in 2 tablespoons of maple syrup, mixing until the pecans are well coated. Spread the pecans on a parchment-lined baking sheet and let them cool.

Once the truffle mixture is firm, scoop out tablespoon-sized portions and roll them into balls. Roll each truffle in the maple pecan crunch until fully coated.

Place the finished truffles on a serving plate and refrigerate until ready to serve. Enjoy these delightful treats as a comforting dessert that’s both healthy and indulgent!