Cinnamon Sweet Potato Truffles

Cinnamon Sweet Potato Truffles | There’s no other root vegetable I love more than sweet potatoes, sweet, ooey-gooey soft and caramelized sweet potatoes. Cinnamon Sweet Potato Truffles captures the versatility of sweet potatoes as this dish is primarily a dessert instead of the familiar savory preparation we normally see with this root vegetable. These truffles are deliciously simple to make containing only natural, gluten-free, dairy-free and nutrient dense ingredients; mainly almonds, dates, oats, and of course sweet potatoes!

Word on the street (a.k.a. my kitchen?) is sweet potatoes are no longer just for savory dishes, they’re also great in desserts! I love using them in dessert recipes to add a natural sweetness with a starchy yet creamy texture, take sweet potato pie or sweet potato casserole for example. Sweet potatoes are highlighted best when they’re baked in the oven long enough that the natural sugars from the center start oozing out of the crispy potato skin, creating a dark sugar caramel. My favorite part of baking sweet potatoes is the moment when you scrape them off the baking sheet and see a string of caramel connecting the sweet potato to the baking sheet still- that is until I quickly take my finger and scoop up the sugary sweetness and eat it!

Nutrient breakdown of SWEET POTATOES |

  • Vitamin A } 1 cup (200g) contains about 770% DV of vitamin A!
  • Vitamin C
  • Potassium
  • Magnesium
  • Manganese
  • Vitamin B6, B5, B3
  • Fiber
  • Copper
  • Antioxidants } mainly beta-carotene

Remember when we talked about carrots, the beta-carotene is more readily absorbed by our bodies when they’re cooked- same with sweet potatoes! Both the absorption of antioxidants from carrots and sweet potatoes are enhanced when eaten with healthy fats such as the nuts and seeds used in this recipe.

Cinnamon Sweet Potato Truffles |

Cinnamon Sweet Potato Truffles |

Cinnamon Sweet Potato Truffles |   Cinnamon Sweet Potato Truffles |   Cinnamon Sweet Potato Truffles | Cinnamon Sweet Potato Truffles |    Cinnamon Sweet Potato Truffles |

These truffles remind me of a big scoop of sweet potato pie/casserole formed into truffle sized balls. If you’re entertaining this holiday season and for Thanksgiving in particular, this is a perfect recipe for a sweet appetizer or a savory/sweet dessert option because the ball size will dictate the party- meaning you can create 6 large balls (which can either be made very large and simply eaten with a spoon or do what I do and take a giant bite or you can bring this to a large party and make about 24 smaller sized truffle balls, the choice is yours! This recipe was inspired by several southern style cooking recipes from Food Network and also Southern Living magazine that I saw for sweet potato pie balls- this is my healthier spin and interpretation on those recipes (sans butter and refined sugars).


  • Dried fruits // Goji berries, raisins, dried cranberries, apricots, blueberries, etc.
  • Nuts // pecans, almonds, walnuts, almond, brazil, hazelnuts, cashews, etc.
  • Seeds // sunflower, hemp, chia, flax, pumpkin, sesame, etc.
  • Chocolate // raw cocoa powder, cacao nibs, dark chocolate chips
  • Unsweetened shredded coconut
  • Crunchy homemade granola
  • Chocolate ganache (recipe below)

Cinnamon Sweet Potato Truffles |

Cinnamon Sweet Potato Truffles |   Cinnamon Sweet Potato Truffles |   Cinnamon Sweet Potato Truffles |

Cinnamon Sweet Potato Truffles |   Cinnamon Sweet Potato Truffles |  Cinnamon Sweet Potato Truffles |

Cinnamon Sweet Potato Truffles
Prep time
Cook time
Total time
A soft, slightly sweet and savory sweet potato ball filled with nuts, dates, and warming cinnamon.
Recipe type: snack
Serves: 6+
  • 3 cups sweet potato (1 very large or 3 small), baked
  • 1 cup raw almonds
  • 1 cup dates, pitted
  • ¾ cup rolled oats, gluten free
  • 1 tablespoon organic coconut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • GARNISH //
  • pumpkin seeds
  • goji berries
  • sesame seeds
  • raw cocoa powder
  1. Wash sweet potatoes (you have the choice to leave skin on or peel- I like the skin on).
  2. Bake sweet potatoes at 350 degrees F for 30-40 minutes, continually checking by sticking a knife in the middle. You'll know these are done when they're very soft and all the natural sugars start to caramelize on the outside.
  3. Allow sweet potatoes to cool at room temperature.
  4. Then add all ingredients into a high speed blender/Vitamix/food processor until the mixture is smooth and brought together, similar to a dough.
  5. Divide the mixture into 6 large portions or you may roll these into 24 smaller ball truffles.
  6. Roll each divided portion into a ball in the palm of your hands packing to form a ball; note these will be soft.
  7. Chill in the freezer for about 10-15 minutes until cool.
  9. Roll each truffle, one at a time, in any garnish you like (goji berries, raisins, sesame seeds, pumpkin seeds, sunflower seeds, raw cocoa powder, coconut, etc.).
  10. GANCHE //
  11. One at a time, roll each truffle to coat completely.
  12. Set on parchment paper (not touching any other ganache covered truffle).
  13. Chill for about 20 minutes or until chocolate coating is hardened.
  14. Serve while still cool to ensure the chocolate coating is still hard.
  15. Keep in an air tight container and store in the refrigerator until serving.
  16. Enjoy!
You can also store in the freezer for longer keeping, thaw before eating.

Raw Chocolate Ganache
Prep time
Total time
A quick raw chocolate ganache used for coating, sauces, or on any dessert.
Recipe type: dessert, sauce
  • 1 cup cocoa powder, organic unprocessed
  • 1 cup organic coconut oil, melted
  • 1 tablespoon maple syrup
  • pinch of sea salt
  1. Take melted coconut oil and stir to combine with maple syrup and cocoa powder until a thick chocolate sauce is created.
  2. More coconut oil will create a thinner sauce, less coconut oil while create a thicker sauce; adjust to your needs.
  3. Store in the fridge.
  4. Enjoy!

Cinnamon Sweet Potato Truffles |

I hope you all love these as much as I do and I’d love to hear how you all garnish these! Share below with your ideas and creations and be sure to share with your friends and family- everyone deserves this recipe at their holiday table this year!

Have a sweet day,

xo McKel

Facebook Twitter Pinterest Email
Back to Basics Bundle | Nutrition Stripped

Join the NS lifestyle!

Get inspired and nourish your body daily with McKels whole food recipes and lifestyle tips.


  1. Elizabeth says

    Do you have any suggestions for a substitute for the rolled oats? I am on an eating plan due to lyme diseases and i’m restricted from any form of wheat… would cooked quinoa work? flaxseed meal? almond flour? Any suggestions I would appreciate.

    • says

      Hi Elizabeth! Rolled oats are gluten free- meaning they contain no wheat, just be sure to purchase them certified gluten free. If you don’t want to use the oats, simply use more dates and more almonds to make up for the volume and thickness the oats give these truffles. You may also use cooked quinoa that may work as well- please let me know what works for you. I hope you like them :)

  2. Mindy says

    I just made this recipe and it taste great. Only problem is my mixture is not thick enough into balls. What can I add? Can’t wait to dip them in chocolate.

  3. Messy Mia says

    These look so good and can’t wait to make them. I was wondering if they would store well ? how would you suggest to store them if they do. Thanks for your help.

  4. Sophia says

    Hi McKel,
    I’m very keen on trying this recipe today but I just realised I’ve finished all my dates, so I was wondering if you could suggest any substitutes or how the recipe would result without them? Thank you.

  5. Lauri says

    Hello again McKel,
    I have a couple of questions for you. Several of your recipes call for maple syrup. I can’t have sugar of any sort, save for stevia in small amounts. Do you have any suggestions as to what can be used in place of the maple syrup? I am so looking forward to baking your yummy looking chocolate cake, and best of all EATING IT!! :)
    Be blessed!

  6. Lauri says

    I promise I’m not a cyber stalker! LOL!! Do you know where you got the cocoa nibs from? I’m not having any luck here in CO finding them..
    Thanks again!

  7. Ln p says

    Can’t wait to try this recipe! Do you wrap the potatoes in foil when you bake them? I tried to bake them without foil , with a bit of oil, and the skins got crispy . I prefer a softer skin.. Any suggestions without using the foil? Thank you!

  8. Amy says

    These turned out amazing! I added just a little bit more maple syrup to the chocolate ganache as well as a touch of vanilla extract to improve the bitterness. Otherwise excellent recipe.

  9. Serpil says


    I just discovered your website, and I looove it! I live in Denmark, Europe, but I’m currently enrolled with Integrative Institute for Nutrition in NY to become a Health Coach. I think you’re very inspiring, and your recipes sound and look so delicious. I look forward to following you :)

  10. Kim says

    Hi thanks for the recipe! I’m making these today for a birthday party in 4 days. Should I store in fridge or freezer? Also, should do the garnishes before storing or on the day of the party? Thanks’


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: