Sweet Potato and Chocolate Truffles with Coconut

No, we haven't gone off the deep end combining sweet potatoes with chocolate. This recipe from celebrity chef Rocco DiSpirito, author of Cook Your Butt Off!, harnesses its natural sweetness, and the monk fruit gives it an extra sweet boost to send these truffles into "give me your secret now" territory.

Makes 2 truffles

    1/2 cup peeled, grated sweet potatoes
    1/8 teaspoon pure vanilla extract
    2 1/2 teaspoons unsweetened cocoa powder
    2 packets monk fruit powder (such as Monk Fruit in the Raw)
    1 packet stevia extract (such as Stevia in the Raw)
    Kosher salt
    1/2 teaspoon unrefined coconut oil
    2 1/4 teaspoons unsweetened reduced-fat shredded coconut
    1/2 teaspoon erythritol

Place the sweet potatoes in a microwave-safe bowl, cover with a microwave-safe plate, and microwave on high until the potatoes are just about tender, 2 to 3 minutes.

Remove from the microwave and add the vanilla extract, cocoa powder, monk fruit powder, stevia extract, and coconut oil. Stir well, season with salt, and place in the freezer to cool, about 4 minutes.

Place the coconut and erythritol in a shallow bowl.

Form the sweet potato mixture into 2 loosely packed equal-size balls, and roll them between your hands to tightly pack them. Place each ball in the erythritol and coconut mixture and press the mixture into the sweet potato center, covering the outside of each ball completely. If not serving immediately, keep chilled in an airtight container.