Make this vegan and oil-free frosting to go on your plant-based cake or cupcakes! Made from sweet potatoes, this frosting is thick, smooth, and creamy, but you'd never know it's secretly healthy!
Yep, you read that right. Sweet potatoes.
It's no secret that sweet potatoes are incredibly versatile. I mean, sweet potato brownies? Genius! So why not sweet potato frosting?!
When I first made this recipe I wasn't sure what to expect, but sweet potatoes are seriously the perfect frosting ingredient.
Sweet potatoes are naturally sweet, so you don't have to add too much more sugar to get a sweet frosting.
They are also very smooth and creamy. I've experimented with making frosting from cashews. And it's good, but it often comes out a bit lumpy. This doesn't happen with sweet potatoes.
If you're worried about taste, don't be. Because this is chocolate frosting, the cocoa powder masks the sweet potato taste quite well.
The result: a completely oil-free frosting made from real foods!
It's super simple!
Step 1. Add the mashed sweet potato, cocoa powder, maple or date syrup, vanilla extract, and salt to a food processor. Blend, adding the non-dairy milk until the frosting is smooth.
These potatoes are available at most grocery stores. Look near the regular sweet potatoes. Sometimes they will be labeled as "oriental" potatoes.
They have a purple exterior and white flesh.
Yes! I've had success making this recipe with white sweet potatoes (they have a similar white flesh to Japanese).
I don't recommend making this recipe with a regular sweet potato. Orange sweet potatoes are not as creamy, so they don't make a good frosting texture.
I highly recommend baking the potato. This will give you the sweetest and creamiest texture.
You can steam it. But you may need to add some more maple syrup or date syrup to compensate.
I do not recommend microwaving.
Use a fork to poke several holes in the sweet potato. Place on a parchment or foil-lined pan and bake at 400 for 50-60 minutes.
The exact baking time will depend on the size of your potatoes. You'll know the sweet potato is fully baked when it pierces easily with a fork.
Let cool before making this frosting.
Oil is a processed food. To make olive oil, you take whole olives and press and press and press them until nothing is left except oil.
It takes a lot of processing to turn an olive into oil. And when you process the olives, you take out almost all of their nutrient content - like fiber - and the result is a high-fat, low-nutrient substance.
Plus, oil (even olive oil) has been shown to have the same detrimental affects to our arteries as fast foods. Read this article for more information.
This recipe yields just over 2 cups of frosting. It is enough to frost 12 cupcakes or one 9" cake.
Since this frosting is made from sweet potatoes, it needs to be stored in the fridge. Keep it in an air-tight container or zip-top bag.
If you make cupcakes and plan to frost and serve on a later date, I recommend frosting just before you need to serve. Otherwise, store any frosted cakes or cupcakes in the refrigerator.
This frosting will last in the fridge for a week.
Try my oil-free vegan chocolate cupcakes.
Or, for a fun twist, use this frosting on red velvet cake or cupcakes.
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Make this vegan and oil-free frosting to go on your plant-based cake or cupcakes! Made from sweet potatoes, this frosting is thick, smooth, and creamy, but you'd never know it's secretly healthy!
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