This sweet potato frosting is a nutrient-dense alternative to traditional frosting. This paleo frosting is sweet, creamy, chocolaty, and delicious. This nutritious frosting is also vegan, refined sugar free, and gluten free. Use it to frost cakes, cupcakes, brownies, and other treats.
What to serve with this sweet potato frosting
This frosting would be delicious served with this decadent chocolate black bean cake. It’s vegan, gluten free, and refined sugar free.
Main ingredients and substitutions
This recipe calls for cooked sweet potatoes. I like to use a fork to pierce the sweet potatoes a few times, than bake them whole at 400 degrees Fahrenheit for about an hour (or until they’re fork tender). Alternatively you can boil the sweet potatoes or cook them in the microwave if you prefer.
This sweet potato frosting gets its chocolate flavor from unsweetened cocoa powder. You can use either Dutch process or natural cocoa powder in this recipe.
I sweetened this frosting with maple syrup but you can substitute other liquid sweeteners such as agave if you prefer.
Coconut oil adds richness and a silky texture to this frosting. You can omit the coconut oil if you prefer an oil-free frosting.
A pinch of salt and some vanilla extract enhances the other flavors in this recipe. Be sure to use pure vanilla extract as opposed to artificial vanilla flavoring if possible.
How to make it
Start by adding the cooked, cooled, and peeled sweet potatoes to a blender or food processor along with the unsweetened cocoa powder, maple syrup, coconut oil, vanilla extract, and salt.
Blend until smooth, scraping down the sides of the food processor or blender if necessary.
Storage and freezing
You can use this paleo frosting immediately or store it in an airtight container in the fridge for up to five days. Or freeze it for up to six months.
To add an extra layer of flavor to this sweet potato frosting, add a pinch of freshly grated orange zest before blending.
More vegan frosting recipes to try
- This almond butter frosting is rich, chocolaty, and decadent.
- This tahini frosting is nutrient dense and delicious.
Sweet Potato Frosting
- Blender or food processor
- 1 1/2 cups cooked sweet potato (cooled and peeled)
- 1/3 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon coconut oil (solid, at room temperature)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Add the sweet potato, maple syrup, unsweetened cocoa powder, coconut oil, vanilla extract, and salt to a food processor or blender.
- Blend until smooth, scraping down the sides of the food processor or blender if necessary.
- Use to frost cakes, cupcakes, brownies, and other treats.
- Store this sweet potato frosting in an airtight container in the fridge for up to five days or freeze it for up to six months.
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- This apple crisp with coconut flour is vegan, refined sugar free, and gluten free. It’s warmly spiced and perfect for fall.
- These stuffed dates are sweet and savory. They’re great for entertaining and can be prepared in advance.
- These cookies with coconut oil are crispy on the outside and chewy on the inside.