Sweet Potato Frosting

A cupcake has swirls of chocolate frosting on top.

This Sweet Potato Frosting is rich, creamy, and oh-so-indulgent. With its fluffy texture and decadent flavor, it’s the perfect topping for any dessert!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 55kcal

Author Marly McMillen

Equipment

Ingredients

Vegan Chocolate Frosting

2 medium sweet potatoes
2 tablespoons almond butter
4 tablespoons cocoa powder
2 teaspoons vanilla extract
¼ teaspoon salt
4 tablespoons agave nectar (Add more syrup for a sweeter taste)
½ teaspoon ground cinnamon
Optional: Add 1 tablespoon chocolate protein powder for a protein boost

Cups - Metric

Instructions

Microwave Method:

Pierce the sweet potatoes several times with a fork. Place them on a microwave-safe plate and microwave on high for about 5-7 minutes, until tender. Allow to cool slightly.

Oven Method:

Preheat oven to 400°F/200°C. Bake the sweet potatoes until tender, about 45-60 minutes. Allow to cool completely.

Making Frosting:

When cool enough to handle, cut the potatoes in half lengthwise, scoop out the flesh of the sweet potatoes, and place it in a food processor.
Add the cocoa powder, almond butter, vanilla extract, salt, agave nectar, and spices. Add protein powder if using.
Process until smooth and creamy, scraping down the sides as needed
Taste Test: Add additional sweeteners if you prefer a sweeter frosting. See notes for additional sweetening options.
Use the frosting immediately or refrigerate until ready to use. The frosting will thicken as it chills.
Top your favorite cakes or cupcakes with this frosting.
Keep any unused frosting in an airtight container in the fridge. It will keep up to 3 days if stored properly. Once it's chilled you will need to let it come to room temperature before spreading it over a cake. In fact, it might thicken as it chills so stir in a teaspoon or two of plant-based milk to get it back to a spreadable consistency.

Notes

Sweeteners

Use sugar-free powdered sugar to make this into sugar-free keto icing.
Add up to 3 more tablespoons of syrup sweetener before the consistency starts to change.
Use powdered sugar (stirring in 1 tablespoon at a time) until you achieve the desired sweetness.

Variations:

For a pumpkin pie spice variation, replace the cinnamon with ½ teaspoon pumpkin pie spice.
Add a pinch of cayenne pepper for a subtle kick.
Fold in chopped dark chocolate or toasted nuts for texture.

Nutrition