You need chocolate frosting. You also need to eat your vegetables!
The very veggie secret? Vitamin A-rich, fiber-fabulous sweet potatoes! While these tasty tubers may sound like a strange base for frosting, when whipped, they have all the right stuff: a smooth, creamy texture, the ability to hold their shape for decorating, and a mellow flavor that melds beautifully with cocoa and vanilla.
The result is surprisingly delicious. I only wish I could take credit for the idea! Instead, I was inspired by the chocolate sweet potato frosting at Sandi’s Allergy Free Recipes. A chocolate craving and a little tinkering later — especially a touch of coffee to deepen the cocoa flavor — and my version of this tasty treat was born.
So, are you game for sweet potato frosting?
Sweet Potato Chocolate Frosting
Makes about 3 cups of frosting, enough for 18 cupcakes
- 2 cups cooked orange sweet potatoes (I used two, sweet potatoes, 6 to 7 inches in length, baked or microwaved)
- ½ cup cocoa powder
- ½ cup agave nectar
- 2 tablespoons almond butter
- 2 teaspoons vanilla extract
- 1 teaspoon imitation butter flavor (optional)
- ½ teaspoon instant espresso powder or instant coffee
- ½ teaspoon salt
- almond milk, if needed, to thin
- Combine all ingredients in a food processor. Process until smooth, about 1 to 2 minutes. Stop to scrape the sides of the food processor as needed. If your frosting is too thick, thin with small amounts of almond milk until you reach the desired consistency.
- Can be made up to three days in advance. Store in the refrigerator, where it will stay spreadable.