Prick a small sweet potato all over and roast at 400F for 45 to 55 minutes, until a knife meets no resistance. Scoop out the flesh, mash smooth, and cool completely. Measure 1 cup.

Combine 1 cup of the dark chocolate with the coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until three-quarters melted, then stir until smooth.

Add the cooled sweet potato, melted chocolate, cocoa powder, maple syrup, salt, and cinnamon to a food processor. Run 60 to 90 seconds, scraping twice, until completely smooth and glossy.

Scrape into a shallow bowl, cover, and refrigerate at least 1 hour, ideally 2, until firm enough to hold a dent.

Scoop 1-tablespoon portions and roll quickly between your palms into balls. Set on a parchment-lined tray and chill 15 minutes.

For a cocoa finish, roll each ball in cocoa powder and tap off the excess.

For a shell, melt the remaining dark chocolate, dip each ball, lift with a fork, let the excess drip off, and return to the parchment.

Chill the finished truffles 30 minutes before serving.