Sweet Potato Frosting
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
16
-
Calories
71 kcal
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Course
Dessert
-
Cuisine
Vegan, gluten-free
Sweet Potato Frosting
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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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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.)
Equipments used:
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.
- • 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 Information
Show Details
Calories
71kcal
(4%)
Carbohydrates
10g
(3%)
Protein
0.1g
(0%)
Fat
3g
(5%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Sodium
24mg
(1%)
Potassium
57mg
(2%)
Fiber
0.2g
(1%)
Sugar
8g
(16%)
Vitamin A
1179IU
(24%)
Vitamin C
0.2mg
(0%)
Calcium
16mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 0.1g | 0% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 24mg | 1% |
| Potassium | 57mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 1179IU | 24% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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