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.