Sweet Potato Peanut Butter Eggs

Desserts

May 28

Preheat the oven to 400°F (200°C). Pierce the sweet potato several times with a fork and bake for 45-60 minutes, or until very soft. Let it cool slightly.
Once cooked, scoop out the flesh of the sweet potato and mash it thoroughly until smooth.
In a medium bowl, combine the mashed sweet potato, peanut butter, maple syrup and vanilla extract.
Mix well until everything is evenly combined and you have a smooth, pliable mixture. Taste and adjust sweetness or peanut butter flavor as desired.
Line a baking sheet with parchment paper or wax paper.
Take about 1-2 tablespoons of the sweet potato peanut butter mixture and roll it into an egg shape. Place the shaped eggs on the prepared baking sheet. Once all the filling is shaped, place the baking sheet in the freezer for at least 30 minutes to 1 hour to firm up.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each interval until the chocolate is completely melted and smooth.
Remove the chilled peanut butter eggs from the freezer.
Dip each egg into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off.
Place the dipped eggs back onto the parchment-lined baking sheet.
While the chocolate is still wet, you can drizzle additional chocolate or sprinkle the eggs with flaky sea salt.
Refrigerate the chocolate-covered peanut butter eggs for at least 1 hour, or until the chocolate is firm. Serve and enjoy!

Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.

Sweet Potato Sourdough Pierogies