Sweet Potato Chocolate Frosting

You will not believe that sweet potatoes make up the bulk of this frosting. Not only is this frosting fudgy, truly delicious AND healthy (*gasp!) but it comes out thick enough that it is also perfect for decorating. If you are gifted in the cake decorating area, then this recipe is perfect for making fun designs. No one will even notice that it is made out of sweet potatoes and whatever it tops will be devoured!

​The trick is to process long enough that there are no traces of sweet potato chunks. If you can't get rid of the chunks, then you probably need to add some more almond milk to thin it out. This can be made ahead of time and can be stored in the fridge in a sealed container for about a week.

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Sweet Potato Chocolate Frosting Recipe
vegan, plant-based, gluten-free, refined sugar-free

​Ingredients:

• 2 sweet potatoes
• ½ cup unsweetened cocoa powder (I prefer the darker Dutched Cocoa)
• ½ cup maple syrup or honey*
• 2 Tbsp almond butter or tahini
• 2 tsp pure vanilla extract
• ½ tsp salt
• Almond milk, to thin as necessary

Instructions:

1. Microwave sweet potatoes 2 x 2 min. each (or until cooked through) and let cool.
2. Scrape out the flesh of the sweet potatoes into a food processor along with the rest of the ingredients and process until smooth. Use immediately or store in the fridge for later.
3. The frosting will thicken in the fridge so I usually add up to a ¼ cup of almond milk so it is easier to spread, the amount of almond milk will depend on the dryness of the sweet potatoes.

*Note: Here you could substitute medjool dates as the sweetener. Soak 20 pitted, medjool dates (about 1 cup) for 10 min. in hot water. Drain and place in a blender with ¼ cup almond milk and blend until smooth, adding almond milk 1 Tbsp at a time to ensure all dates are fully blended. Then add to step 2 above.