Paleo Sesame Sweet Potato Truffles with Creamy Avocado Dipping Sauce !
Aside from the fact that they taste awesome, I think these sesame sweet potato truffles look super uber cute !
They go well with my creamy avocado dipping sauce (see recipe below) or with your favorite ketchup or sriracha sauce.
You should give them a go !!
Enjoy Sesame Sweet Potato Truffles with sweet potato and toasted sesame seeds. They even come with a creamy avocado dipping sauce ! Perfect paleo snacks !
- 1 1/2 lbs sweet potatoes peeled
- 4 tbsp almond flour alt. 3 tbsp coconut flour
- 1 tsp sea salt
- 1 medium size egg well beaten
- 1/2 tsp black pepper
- 1/2 tsp red chilli powder
- 1/3 cup white sesame seeds
- 1/3 cup black sesame seeds
- 2 medium size ripe avocado pitted and chopped
- 1/2 cup full fat coconut milk from a can
- 2 tbsp water
- 2 clove small garlic
- 1 whole fresh lime juice
- 1/2 tsp salt
Put everything in a blender and puree until smooth
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Slice the potatoes in half and puncture the sweet potatoes with a fork and place on a plate lined with paper towels. Microwave for 3-4 minutes. They should be cooked to the point where you can just put a fork through it but it is still too tough to eat.
Slice them into smaller chunks and place them in a food processor. Toss a few times until there are no clumps.
Place the sweet potato paste in a large mixing bowl, add almond flour, salt, black pepper, and red chilli powder. Use your hand or a wooden spoon to mix the ingredients until well combined.
Add 1 well beaten egg to the paste. Mix well. p.s.The paste will be slightly wet (sticky to your hands).
Line a non-stick aluminum foil paper or a parchment-lined baking sheet. Spray a thin layer of coconut/olive oil.
Place black and white sesame seeds in two separate large shallow bowls.
Form the mixture into balls (the smaller you make them, the crispier they will be).
Roll the sweet potato balls back-and-forth a few times to coat.
Place the balls on a parchment-lined baking sheet. Bake for 18-20 minutes. Gently flip them at halfway point until golden brown and crisp on the outside.
Let cool for at least 15 minutes and serve with creamy avocado coconut dipping sauce.