Sweet Potato Truffle Recipe

3 Cups Cooked, Mashed Sweet Potatoes or Yams (Boil in water until soft, drain, then mash.)
1 Cup Rolled Oats
1/3 Cup Real Maple Syrup
¼ Cup Chopped Walnuts
1 Tbsp Butter
2 Tsp Vanilla Extract
2 Tbsp Whole Wheat Flour
¼ Tsp Cinnamon
1/2 Cup Silken Tofu
Coating:
2 ¼ Cups Finely Chopped Pecans and/or Walnuts
1/3 Cup Real Maple Syrup
¼ Cup Rolled Oats
½ Tsp Salt

Preheat oven to 350 degrees.

Place sweet potato in a large bowl and stir in oats, sweetener, nuts, butter, vanilla, flour, and cinnamon. Beat in tofu. In a small bowl, stir together chopped pecans, the other 1/3 cup sweetener, rolled oats and sea salt.

Gently form potato mixture into bite-size balls and roll in nut mixture. Don't worry if it doesn't coat perfectly or if you've got a few bald spots. Place on a lightly greased baking sheet and bake for about 15 minutes.

Serve warm or at room temperature.