Sweet Potato Frosting
Sweet Potato Frosting is a creamy, naturally sweet spread made by blending baked sweet potato with maple syrup, melted coconut oil, vanilla, and optional almond extract. This frosting smooths easily after chilling overnight and offers a unique alternative to traditional frostings through its subtle natural sweetness and gentle flavors. A chocolate variation adds cacao powder and extra maple syrup for a richer, dessert-like spread. This frosting suits cakes and cupcakes, providing a soft, spreadable texture once set in the refrigerator.
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
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 71
% 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.