Sweet Potato Frosting

Course: Dessert

Cuisine: gluten-free, vegan

Keyword: sweet potato frosting

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 71kcal

Author: Megan Gilmore

Sweet Potato Frosting is made without powdered sugar or food coloring! This healthy frosting is naturally sweetened, and is perfect for topping cakes or cupcakes.

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Equipment

Vitamix

Ingredients

Sweet Potato Frosting

1 cup baked sweet potato (tightly packed)
1/2 cup + 2 tablespoons pure maple syrup (at room temperature)
1/4 cup melted coconut oil (see notes)
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional; but recommended)
1/8 teaspoon fine sea salt

Chocolate Sweet Potato Frosting (Variation)

1 cup baked sweet potato (tightly packed)
⅓ cup cacao powder
¾ cup maple syrup
¼ cup melted coconut oil (see notes)
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt

Instructions

Add the frosting ingredients to a high-speed blender and blend until smooth, about 60 seconds.
Pour the blended potato frosting into an airtight container with a lid, and place it in the fridge to set. It should thicken up in about 8 hours, so it's best to make this the night before you need it so it can thicken overnight in the fridge.
Once the frosting has thickened up, it's ready to use! Transfer it to a piping bag to use on cupcakes, or spread it with a spatula over your favorite cake recipe. Leftover frosting can be stored in an airtight container in the fridge for up to 1 week. (It should also freeze well for up to 3 months.)

Notes

• Nutrition information is for roughly 2 tablespoons of frosting. This information is automatically calculated, and is just an estimate, not a guarantee.

• How to Bake Sweet Potatoes: Preheat the oven to 400ºF. Wash and dry the sweet potato, then pierce it several times with a knife. Rub the potato with olive oil and place it on a rimmed baking sheet. Bake until the potato is tender, about 46 to 60 minutes.

• Use refined coconut oil (or expeller pressed) if you don't want to add a coconut flavor to your frosting. For a thicker frosting, you can use up to 1/3 cup of coconut oil. If the frosting ends up being too thick to spread after being stored in the fridge, you can add 1 to 2 tablespoons of almond milk or water to help thin it out again. Just stir with a spatula, until it's spreadable.

Nutrition