Sweet Potato Doggie Truffles

This year Ollie turns 5. I love that our Valentine’s Day tradition is celebrating Ollie. The husband and I always treat each other to a homecooked meal, but the focus is the little guy’s birthday.

I decided to make a treat out of his favorite root vegetable, sweet potatoes. These no-bake sweet potato balls are super easy to make. I did a combination of ones in rolled oats and others dipped in honey yogurt. These aren’t truffles but I like calling them that because of their shape and size.


1 cup of pureed sweet potato

1/4 cup of almond butter

1/4 cup of oat milk

2 cups of old fashioned rolled oats

1 cup of greek yogurt

1 tbsp of honey


Take 2 medium-sized sweet potatoes and cook them down until soft. The easiest way for me is using the Instant Pot. They take 5 – 6 minutes.

Peel and mash the potatoes until they are a puree.

In a stand mixer, use the paddle to mix together the sweet potato puree, almond butter, and milk. As you’re mixing, slowly add the rolled oats to combine.

Take the rest of the rolled oats and pour them in a bowl that will be easy to roll the sweet potato balls in. Set aside.
On a sheet pan lined with parchment paper, take a spoon and start rolling the mixture into little balls. Makes about 10 – 15.

Refrigerate the balls for 1 hour or until they’ve solidified.

In the meantime, combine the yogurt and honey in a shallow bowl. Refrigerate.

Once the sweet potatoes are nice and solid, roll them in the bowl of oats until evenly coated.

Dip half into the yogurt icing.

Stick the balls back into the fridge for another 30 minutes to an hour, until the yogurt frosting has solidified.

These last up to 5 days refrigerated.

Happy birthday dear Ollie!