Weight Watchers Sweet Potato Spice Truffles - cooking recipe

Ingredients

1 medium sweet potato, about 1/2 pound
1/4 cup almonds, whole, blanced toasted
6 pitted medjool dates, 1/2 cup
2/3 cup quick-cooking oats
2 tablespoons packed dark brown sugar
1/2 teaspoon pumpkin pie spice
1/4 cup unsweetened coconut, shredded, toasted

Preparation

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.