Sweet Potato Frosting Recipe
This chocolate sweet potato frosting is vegan and refined sugar free. It’s easy to make, nutrient dense, and delicious spread on cakes or cupcakes.
Servings: 10
Calories: 65.5kcal
Equipment
- Blender or food processor
Ingredients
- 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
Instructions
- Add 1 1/2 cups cooked sweet potato, 1/3 cup maple syrup, 1/3 cup unsweetened cocoa powder, 1 tablespoon coconut oil, 1 teaspoon pure vanilla extract, and pinch of 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.
Notes
- Store in an airtight container in the fridge for up to five days or freeze it for up to three months.
Nutrition
Serving: 3Tablespoons | Calories: 65.5kcal | Carbohydrates: 13g | Protein: 0.9g | Fat: 1.8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Sodium: 12.6mg | Potassium: 135.5mg | Fiber: 1.7g | Sugar: 7.4g | Vitamin A: 2830.3IU | Vitamin C: 0.5mg | Calcium: 21.4mg | Iron: 0.5mg