Sweet potato-spice truffles

 pg 166 Year-Round Fresh 3 points…makes 48 total OVEN  3 truffles=1 serving
1 medium sweet potato (about ½ lb)
¼ c whole blanched almonds, toasted
6 pitted medjool dates (1/2 cup)
2/3 c quick-cooking oats
2 T packed dark brown sugar
½ t pumpkin pie spice
¼ c unsweetened shredded coconut, toasted

1. Preheat oven to 400. Line small baking pan with foil
2. Prick sweet potato with knife several times and place in prepared pan. Bake until tender, about 1 hour. Cut in half, lengthwise, and let cool completely. Remove flesh and discard peel.
3. Finely chop almonds in food processor. Remove and set aside 2 T of almonds. Add dates to food processor and puree. Add sweet potato, 1/3 c of oats, brown sugar, and pie spice and puree. Scrape potato mixture into small bowl and stir in remaining oats. Cover and refrigerate 2 hours.
4. Combine reserved 2 T almonds and coconut on plate. Shape sweet potato mixture by rounded measuring teaspoonfuls into ¾” balls. Roll in coconut mixture. Store in covered container in refrigerator up to 4 days. Serve chilled.
In my opinion: Way too much work. No need to roll in balls, put in casserole dish. Yummy!