Name: Sweet Potato Chocolate Truffles
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 5 min
Yield: 15
Cuisine: American
Ingredients: 1 cup mashed cooked sweet potato (from about 1 medium sweet potato, ~200–250g raw); ¾ cup dark chocolate chips or chopped dark chocolate (70%+ cacao, dairy-free if needed); 2 tablespoons coconut oil; 3–4 tablespoons unsweetened cocoa powder (divided); 3–4 tablespoons pure maple syrup (adjust to taste); 1 teaspoon vanilla extract; Pinch of sea salt; Optional coatings: extra cocoa powder, chopped nuts, shredded coconut, or melted chocolate for dipping

These fudgy Sweet Potato Chocolate Truffles transform humble sweet potatoes into rich, decadent bites coated in cocoa or dark chocolate. Naturally sweetened with maple syrup, they’re dairy-free, refined-sugar-free, and loaded with vitamins, fiber, and antioxidants for a guilt-free treat that satisfies chocolate cravings in the healthiest way possible.

Why You’ll Love This Recipe

You’ll fall head over heels for these truffles because they deliver all the indulgent, melt-in-your-mouth chocolate satisfaction of classic truffles without any of the guilt. The secret ingredient — sweet potato — creates an ultra-creamy, fudgy texture while adding natural sweetness, moisture, and a boost of nutrition like vitamin A, potassium, and fiber.

They’re incredibly simple to whip up with minimal ingredients and no baking required, making them perfect for beginners or busy days. Whether you’re eating clean, vegan, or just want a lighter dessert, these little gems feel luxurious yet nourishing. Friends and family won’t believe they’re healthy — they’ll just keep reaching for more! Ideal for Valentine’s Day, holiday gifting, post-workout snacks, or anytime chocolate calls your name.

Yield: 15 truffles

Sweet Potato Chocolate Truffles

Fudgy, healthy sweet potato chocolate truffles — easy, vegan, naturally sweetened, and irresistibly delicious!

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 5 minutes

Ingredients

1 cup mashed cooked sweet potato (from about 1 medium sweet potato, ~200–250g raw)
¾ cup dark chocolate chips or chopped dark chocolate (70%+ cacao, dairy-free if needed)
2 tablespoons coconut oil
3–4 tablespoons unsweetened cocoa powder (divided)
3–4 tablespoons pure maple syrup (adjust to taste)
1 teaspoon vanilla extract
Pinch of sea salt
Optional coatings: extra cocoa powder, chopped nuts, shredded coconut, or melted chocolate for dipping

Instructions

Get that sweet potato ready! Peel and cube your sweet potato, then steam the pieces for 12–15 minutes until fork-tender and soft. (You can also bake it whole at 400°F/200°C for 45–60 minutes.) Let it cool slightly, then mash it super smooth — no lumps allowed for that dreamy texture!
Melt the magic. In a heatproof bowl, combine the dark chocolate and coconut oil. Melt gently over a double boiler or in the microwave in 20-second bursts, stirring until silky and smooth.
Bring it all together. Add the mashed sweet potato, melted chocolate mixture, 2 tablespoons cocoa powder, maple syrup, vanilla, and sea salt to a food processor.
Blend like a pro. Whirl everything on high until ultra-smooth and glossy — it should look like thick, fudgy chocolate frosting. Scrape down the sides as needed. Taste and add more maple or cocoa if you want it sweeter or more intense!
Chill out time. Transfer the mixture to a bowl, cover, and pop it in the fridge for 1–2 hours (or freezer for 30–45 minutes) until firm enough to scoop and roll without sticking everywhere.
Scoop & shape. Grab a small cookie scoop or spoon about 1 tablespoon of the chilled mixture. Roll it between your palms into neat little balls — wet your hands lightly if it sticks!
Coat them beautifully. Roll each truffle in a shallow dish of unsweetened cocoa powder (or your favorite topping) until fully coated for that classic truffle look.
Extra indulgence option. For fancy dipped truffles, freeze the uncoated balls for 15 minutes, then dip in melted dark chocolate and place on parchment to set.
Final chill. Arrange your gorgeous truffles on a parchment-lined plate or tray and refrigerate for another 30 minutes to firm up completely.
Enjoy the bliss! Serve chilled or at room temp for the perfect bite — share with friends (or keep them all to yourself — we won't judge!).

Notes

These truffles taste even better the next day as flavors meld. The sweet potato is undetectable — no one will guess it's hiding veggies! Perfect for meal prep, gifting in cute boxes, or satisfying midnight chocolate cravings guilt-free.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 101Total Fat 6gSaturated Fat 4gUnsaturated Fat 2gCholesterol 1mgSodium 7mgCarbohydrates 11gFiber 1gSugar 7gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use leftover baked or steamed sweet potatoes to save time — just make sure they’re well-drained and mashed smoothly.
For the smoothest texture, process the mixture longer than you think; it should look like thick frosting.
Chill the mixture thoroughly (or freeze briefly) before rolling — cold hands or lightly oiled palms prevent sticking.
If the mixture feels too soft, add a sprinkle of cocoa or almond flour; if too firm, a tiny splash of maple syrup helps.
Roll in coatings right after shaping for best adhesion, and store immediately to keep their shape.
Taste and adjust sweetness — sweet potatoes vary in natural sugar, so tweak maple syrup to your preference.

Ingredients Notes:

Sweet potatoes form the creamy, nutrient-dense base — opt for orange-fleshed varieties like garnet or jewel for the best flavor and color (they blend invisibly into chocolate). Dark chocolate (70%+ cacao) melts smoothly and provides rich, bittersweet depth without excess sugar; choose dairy-free for vegan.

Cocoa powder intensifies the chocolate flavor and adds antioxidants. Coconut oil helps the mixture set firm while keeping it silky. Pure maple syrup offers natural caramel-like sweetness with minerals — avoid artificial sweeteners here.

A pinch of sea salt enhances all the flavors, balancing sweetness and bringing out the chocolate notes. Vanilla extract rounds everything out with warm aroma.

Variations and Substitutions:

Roll in unsweetened cocoa powder for classic truffles, chopped nuts (almonds, hazelnuts, pecans), shredded coconut, or cacao nibs for crunch. Dip in melted dark chocolate for an extra-decadent shell.

Swap maple syrup with date syrup, agave, or honey (if not vegan). Use almond butter or tahini instead of coconut oil for a nutty twist. Add spices like cinnamon, orange zest, espresso powder, or a pinch of cayenne for flavored versions.

For nut-free, skip any nut-based coatings. Try pumpkin puree in place of sweet potato for a seasonal variation. Make them protein-packed by mixing in a scoop of chocolate protein powder (adjust liquid as needed).

Storage Options:

Store in an airtight container in the refrigerator for up to 1 week — they stay perfectly fudgy and firm. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months; thaw in the fridge for 1–2 hours before enjoying. They’re delicious straight from the fridge or after 5–10 minutes at room temperature for a softer bite.