Pale Sesame Sweet Potato Truffles with Creamy Avocado Dipping Sauce. Paleo dessert. Paleo Snack. Paleo Truffles.
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Sesame Sweet Potato Truffles with Creamy Avocado Dipping Sauce

Enjoy Sesame Sweet Potato Truffles with sweet potato and toasted sesame seeds. They even come with a creamy avocado dipping sauce ! Perfect paleo snacks !
Course Appetizer, Dessert, Side Dish
Cuisine American, Asian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 23 -25 balls
Calories 43kcal
Author ChihYu


  • 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

Dipping sauce:

  • 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


Dipping Sauce Instruction:

  • Put everything in a blender and puree until smooth

Truffel Instructions:

  • 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.


Calories: 43kcal