Pumpkin Pie Energy Bites

Ingredients

• Sweet potato

  Raw, unprepared

  ½ sweetpotato, 5" long or 65g

• Dates

  Medjool

  6 date, pitted or 144g

• Pecans

  Nuts

  ½ cup, chopped or 55g

• Pumpkin

  Canned, without salt

  ⅓ cup or 82g

• Vanilla extract

  2 tsp or 8g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat the oven to 425°F. Pierce the sweet potato a few times, place on a foil-lined sheet, and roast until very tender, about 45 minutes. Let cool, then mash and measure out 1/4 cup for the recipe (save any extra for another use).
2. Soak the pitted dates in hot water for 10 minutes, then drain well.
3. In a food processor, pulse the pecans to fine crumbs. Add the soaked dates, pumpkin, vanilla, cinnamon, nutmeg, cloves, salt, and the 1/4 cup sweet potato mash. Pulse just until the mixture is evenly combined and starts to clump; adjust spices to taste.
4. Chill the mixture until firm enough to handle, about 30 minutes.
5. Roll into small bite-size balls and refrigerate in an airtight container for up to 1 week.