October 29, 2024
Clemson Extension Water Resource Agent Katie Altman and her sister Bridget Altman join us at "Making It Grow" to show us how to make Peanut Butter & Sweet Potato Truffles just in time for Halloween!
Ingredients
- 15 ounce canned sweet potatoes in syrup (drained)
- ½ cup smooth peanut butter
- 2 tablespoon honey
- ½ tablespoon vanilla extract
- ½ teaspoon sea salt
- 12 ounces white chocolate chips
- Orange food color
- 2 teaspoons coconut oil
- Green decorating icing for adding leaves (optional)
Directions
- Put drained sweet potatoes and honey to food processor and blend until smooth.
- Add peanut butter, vanilla, and salt. Blend until smooth.
- Cover with foil and place in freezer for 90 minutes or until firm but pliable.
- Line a cookie sheet with wax paper. Form mixture into balls using a small cookie or ice cream scoop and place onto lined pan.
- Insert a pretzel stick into the top of each ball.
- Place in freezer for 30-60 minutes. Melt white chocolate and coconut oil in a double boiler or in the microwave. If using a microwave, heat for 30 seconds, stir, and heat for an additional 40 seconds.
- Add orange food color and stir. Carefully dip each ball into the melted chocolate and replace onto the lined pan, using pretzel as a handle.
- You can add extra coconut oil if the chocolate is too thick. Store truffles in the refrigerator.
- Add vine or leaf decoration with green decorating icing. (Optional)
🌱 Making It Grow is an award-winning program produced by SCETV and Clemson University. Host Amanda McNulty from Clemson Extension along with Clemson Extension Master Gardener State Coordinator Agent Terasa Lott plus other Extension Agents and featured guests offer research-based information on a variety of gardening, agricultural, and environmental topics, while also highlighting interesting places and products from around South Carolina.
🍽️ For more recipes like the one above, visit SCETV Food.
