Trio of Sweet Potato Truffles

These truffles are delicious with a cup of coffee mid-morning or as an after-dinner treat.

Makes: 30 Truffles Prep Time: 20 Mins

Ingredients:

• 250g Sweet potatoes, peeled and grated
• 30g Unsalted shelled pistachios
• 4tbs Freeze dried cranberries/ raspberries
• 40g Desiccated coconut
• 125g Soft dried apricots
• 200g Dried almonds
• 1tsp Ground cinnamon
• 3tbs Light condensed milk

Method:

1. Put the sweet potatoes in a bowl, cover with cling film and pop in the microwave for 4-5 minutes on high. Allow to cool completely and then drain off any liquid.
2. Blitz the apricots in a food processor until finely chopped and add to the sweet potatoes along with the ground almonds, cinnamon and light condensed milk. Mix well to combine. Roll the mixture into small balls and set aside.
3. Blitz the pistachios in a food processor until finely chopped then transfer to a small bowl.
4. Repeat with the cranberries/ raspberries and place in a separate bowl together with 2 tbs desiccated coconut. Place the remainder of the desiccated coconut into a third bowl.
5. Roll 1/3 of the balls in the pistachios to coat, 1/3 in the fruit and coconut mixture and the remaining 1/3 in the desiccated coconut. Store in the fridge and eat within 3-4 days.