April 19th, 2024
Recipes
Chocolate Sweet Potato Frosting
Valentina P
- Difficulty
•
A creamy and delicious dark chocolate frosting made with three main ingredients: sweet potato, cocoa powder, and coconut sugar. Perfect for piping onto cupcakes or smoothing over a layer cake. To make enough frosting for a 2-layer (9 inch) cake, use 4x this recipe.
How To MakeDiet Type: Plant-based
Shopping List
- 1 medium sweet potato (Note 1)
- 1/4 cup coconut sugar
- 1/4 cup cocoa powder
- 3 tablespoons smooth almond butter
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Step 1: Preheat the oven to 420 degrees Fahrenheit and line a baking sheet with foil. Use a fork to poke holes all over the sweet potato(es). Place the potato(es) on the baking sheet and roast for 45 minutes, or very soft inside when pierced with a fork. The exact cooking time will vary depending on the size of the sweet potato. Set aside to cool. Note: Baking the sweet potato can be done up to 2 days in advance.
- Step 2: Peel the skin completely off the sweet potato and remove any darkened areas of the flesh. Measure out .5 cup of fork-mashed sweet potato and place into a food processor (reserve leftover sweet potato for another meal). Add the remaining cocoa powder, coconut sugar, almond butter, coconut oil, and vanilla. Blend until super smooth.
- Step 3: Transfer the frosting into a bowl and refrigerate at least 30 minutes to firm up.
- Serve: Pipe this frosting onto Vanilla Cupcakes or try it with Vegan Devil's Food Cake.
Recipe Notes
Note 1: You can also replace the whole sweet potato with 1/2 cup of canned sweet potato puree.
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What you should eat next
Chocolate Sweet Potato Frosting
1 medium sweet potato (Note 1) 1/4 cup coconut sugar 1/4 cup cocoa powder 3 tablespoons smooth almond butter 1 tablespoon coconut oil, melted 1/2 teaspoon vanilla extract 1 pinch of salt Gluten Free Paleo Vegan .75 Servings
Ingredients:
