Weight Watchers Sweet Potato Spice Truffles Recipes

WEIGHT WATCHERS SWEET POTATO SPICE TRUFFLES

Steps:

• Preheat oven to 400, line small baking pan with foil.
• Prick sweet potato several times with knife and place in prepared pan.
• Bake until tender, about 1 hour.
• Cut in half lengthwise and let cool completely.
• remove flesh and discard peel.
• Finely chop almonds in food processor.
• Remove and set aside 2 tablespoons of almonds.
• Add dates to food processor and puree.
• Add sweet potato, 1/3 cup of oats, brown sugar and pie spice and puree.
• Scrape potato mixture into small bowl and stir in remaining 1/4 cup of oats.
• Cover and refrigerate 2 hours.
• Combine reserved 2 tablespoons almonds and coconut on plate.
• Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4 inch balls.
• Roll in coconut mixture.
• Store in covered container in refrigerator up to 4 days.
• Serve chilled.

SWEET POTATO-SPICE TRUFFLES

Steps:

• Preheat oven to 400°F. Line small baking pan with foil.
• Prick sweet potato several times with knife and place in prepared pan. Bake until tender, about 1 hour. Cut lengthwise in half and let cool completely. Remove flesh and discard peel.
• Finely chop almonds in food processor. Remove and set aside 2 tablespoons of almonds.
• Add dates to food processor and puree. Add sweet potato, 1/3 cup of oats, brown sugar, and pumpkin pie spice and puree. Scrape potato mixture into small bowl and stir in remaining 1/3 cup oats. Cover and refrigerate 2 hours.
• Combine reserved 2 tablespoons almonds and coconut on plate. Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4-inch balls.
• Roll in coconut mixture.
• Store in covered container in refrigerator up to 4 days. Serve chilled. Per serving: 3 truffles

MASHED POTATO TRUFFLES: DARK CHOCOLATE AND ORANGE #SP5

Steps:

• In a mixing bowl, combine well the mashed potatoes, the zest of one navel orange, and the juice of half of the orange.
• Melt 1 cup of the chocolate chips either in a double boiler, or by heating in the microwave for approximately 1.5 minutes, stirring every 25-30 seconds.
• Once the chocolate is thoroughly melted, add it to the potato mixture, stir well to combine, then allow the mix to chill in the refrigerator for 30-60 minutes, or until a scooped portion of the mix can be easily shaped (rolled in your hands).
• Line a baking sheet with wax paper. You're ready to form the truffles: scoop an approximately tablespoon-sized amount of the filling, and form into a ball by rolling with your hands. Set these on the wax paper, then allow the balls to chill in the refrigerator or freezer for another 30 minutes.
• Melt the remaining chocolate chips and dip the chilled filling balls to coat completely. The chocolate sets quickly, so work fast, and enjoy! These keep very well in the refrigerator and freezer and make great gifts.