Sweet Potato Frosting
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
16
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Calories
71 kcal
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Course
Dessert
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Cuisine
Vegan, gluten-free
Sweet Potato Frosting
Description
This Sweet Potato Frosting recipe transforms baked sweet potatoes into a silky frosting by blending them with maple syrup, melted coconut oil, vanilla extract, and a hint of salt, with an optional almond extract to enhance the flavor. The ingredients are combined in a high-speed blender until fully smooth. Refrigeration overnight allows the mixture to thicken to a spreadable consistency suitable for piping or spreading on cakes or cupcakes. The recipe also includes a chocolate variant that introduces cacao powder and adjusts maple syrup quantities for a deeper chocolate taste. The frosting presents a moist, creamy texture with a natural sweetness from sweet potatoes and maple syrup. Using refined coconut oil will keep the coconut flavor minimal. Leftovers store well in the refrigerator for a week or can be frozen up to three months.
Preparation begins with baking the sweet potatoes until tender, which typically takes about 46 to 60 minutes at 400°F. Post-baking, the potatoes must cool before blending. Thicker frosting can be achieved by increasing coconut oil, while thinning can be done by adding almond milk or water after chilling. The frosting offers a distinctive, wholesome alternative to conventional frostings, appealing to those seeking something different.
Ingredients
Sweet Potato Frosting
- 1 cup sweet potato tightly packed, baked
- 1/2 cup maple syrup at room temperature, pure, 2 tablespoons
- 1/4 cup coconut oil see notes, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional; but recommended)
- 1/8 teaspoon salt fine sea salt
Chocolate Sweet Potato Frosting (Variation)
- 1 cup sweet potato tightly packed, baked
- ⅓ cup cacao powder
- ¾ cup maple syrup
- ¼ cup coconut oil see notes, melted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt 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
- Bake sweet potatoes at 400ºF for about 46 to 60 minutes until tender, piercing the skin beforehand and rubbing with oil.
- Use refined coconut oil to reduce coconut flavor in the frosting.
- To thicken, add up to 1/3 cup coconut oil; to thin if too thick after chilling, stir in 1 to 2 tablespoons almond milk or water until spreadable.
- Store leftover frosting in an airtight container in the fridge up to 1 week, or freeze for up to 3 months.
- The frosting thickens best when made the night before and chilled about 8 hours.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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