Carrot Cake Potato Truffles

Ingredients:

• 9 1/2 ounces carrots (about 2 medium-sized carrots)
• 2 cups almond meal
• 1/2 cup flaked coconut, unsweetened
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 cup sugar
• 1/2 cup mashed Idaho® potatoes (make from scratch with your favorite buttery family recipe or use Idahoan Signature™ Russets Mashed Potatoes), room temperature
• ¼ cup cinnamon sugar, chopped nuts, shredded coconut, or finely diced dried pineapple for topping

Directions:

1. In the bowl of a food processor, pulse carrots until finely diced.
2. Pulse in almond meal, coconut, cinnamon, nutmeg, cloves, and sugar.
3. Transfer mixture to a medium-sized bowl and fold in mashed potatoes.
4. Roll into tablespoon-sized balls.
5. Roll balls in your choice of topping(s) – chopped nuts, coconut, cinnamon sugar, and/or diced dried pineapple.
6. Refrigerate until ready to serve.