Weight Watchers Sweet Potato Spice Truffles

1. 1

   Preheat oven to 400, line small baking pan with foil.

2. 2

   Prick sweet potato several times with knife and place in prepared pan.

3. 3

   Bake until tender, about 1 hour.

4. 4

   Cut in half lengthwise and let cool completely.

5. 5

   remove flesh and discard peel.

6. 6

   Finely chop almonds in food processor.

7. 7

   Remove and set aside 2 tablespoons of almonds.

8. 8

   Add dates to food processor and puree.

9. 9

   Add sweet potato, 1/3 cup of oats, brown sugar and pie spice and puree.

10. 10

    Scrape potato mixture into small bowl and stir in remaining 1/4 cup of oats.

11. 11

    Cover and refrigerate 2 hours.

12. 12

    Combine reserved 2 tablespoons almonds and coconut on plate.

13. 13

    Shape sweet potato mixture by rounded measuring teaspoonfuls into 3/4 inch balls.

14. 14

    Roll in coconut mixture.

15. 15

    Store in covered container in refrigerator up to 4 days.

16. 16

    Serve chilled.

* Per serving · 4 servings · Values may vary.