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Sweet Potato Frosting

Sweet Potato Frosting

Indulge in the rich flavors of Sweet Potato Frosting, a creamy and nutritious blend that elevates any cake or cupcake. This easy-to-make frosting is perfect for fall gatherings and brings a unique twist to traditional desserts. Experience the creamy sweetness that everyone will love!
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Servings: 16 servings
Course: Desserts
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup baked sweet potato tightly packed
  • ½ cup pure maple syrup at room temperature
  • ¼ cup melted coconut oil see notes
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract optional; but recommended
  • ? teaspoon fine sea salt
  • 1 cup baked sweet potato tightly packed
  • ? cup cacao powder
  • ¾ cup maple syrup
  • ¼ cup melted coconut oil see notes
  • 1 teaspoon vanilla extract
  • ? teaspoon fine sea salt

Equipment

  • Blender
  • Baking Sheet

Method
 

  1. Start by preparing your sweet potatoes. If you haven’t already baked them, preheat your oven to 400°F. Wash and dry the sweet potatoes, then pierce them several times with a knife. Rub with a bit of olive oil and place on a baking sheet. Bake until tender, about 46 to 60 minutes.
  2. Once your sweet potatoes are baked and cooled, scoop out 1 cup of the flesh and add it to a high-speed blender. This will be the base of your Sweet Potato Frosting.
  3. Next, add the maple syrup to the blender. Start with ½ cup and if you like it sweeter, you can always add more later!
  4. In goes the melted coconut oil. Make sure it’s not too hot to avoid cooking the sweet potatoes. This will give your frosting its creamy consistency.
  5. Add the vanilla extract and the optional almond extract for an extra layer of flavor. These extracts help round out the sweetness.
  6. Sprinkle in the fine sea salt to balance the flavors. This is essential to taste each component fully!
  7. Blend all the ingredients together until smooth, which should take about 60 seconds. You want a lovely creamy consistency, so make sure there are no lumps left.
  8. Once blended, pour the frosting mixture into an airtight container with a lid. This will allow it to set and thicken properly.
  9. Place the container in the fridge. Allow it to chill for at least 8 hours, preferably overnight, to let it thicken up nicely.
  10. After the chilling period, your Sweet Potato Frosting is ready to use! You can transfer it to a piping bag for cupcakes or spread it generously over cakes.
  11. Any leftovers can be stored in an airtight container in the fridge for up to 1 week. This frosting can also be frozen for up to 3 months—just thaw it in the fridge before using.

Notes

For the Sweet Potato Frosting, nutrition is based on roughly 2 tablespoons of frosting. How to bake sweet potatoes: Preheat the oven to 400ºF. Wash and dry the sweet potato, piercing it several times with a knife. Rub with olive oil and bake until tender, about 46 to 60 minutes. Use refined coconut oil if you don’t want a coconut flavor. For thicker frosting, use up to 1/3 cup of coconut oil. If it’s too thick after chilling, add 1 to 2 tablespoons of almond milk or water until spreadable.