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Sweet Potato Chocolate Frosting

by Tansy Boggon

A homemade chocolate frosting that is low in simple sugars as it’s based on dates and wait for it… wholesome sweet potato.

Is anything more delicious than chocolate frosting?

I love the creaminess of frosting. However, I’ve never liked how sickly sweet some frostings taste.

This chocolate frosting is creamy and rich without being sickly sweet or having a sugary texture. It may not be to everyone’s taste, especially if they are expecting regular frosting.

Yet, to me, it is moreish—a chocolate frosting that is not too sweet. It is the perfect complement to my sugar-free banana bread or beetroot-based chocolate brownies.

How is this chocolate frosting different?

Chocolate frosting is typically made with butter, cocoa powder, icing sugar, milk or cream, and vanilla.

Frosting contains dairy and simple sugars. Not that there is anything wrong with that!

However, this frosting recipe is suitable for those who eat dairy-free or want to increase their intake of complex carbohydrates.

A sugar-free chocolate frosting recipe

This dairy-free chocolate frosting recipe is mostly sweetened with the intrinsic sugars of fruit and vegetables rather than added sweeteners. It only has two tablespoons of maple syrup, which makes it considerably lower in free sugars than other frosting recipes.

However, it is not sugar-free. That would simply be gross and completely unnecessary.

Sugars provide essential energy. Although some people may need to watch their sugar intake, most of us do not need to cut it out entirely.

So, my preference for this frosting is more about taste, but it will also depend on what else you are eating or whether you have a medical condition that requires you to reduce your simple sugar intake.

It is up to you whether you give this recipe a try!

Slices of chocolate beetroot brownie on baking paper with a cut beetroot in background.
Sweet potato chocolate frosting on chocolate beetroot brownies.

Ingredients for this sweet potato chocolate frosting

To make this recipe, you will need roasted sweet potato.

I know it sounds strange. However, if the sweet potato is cooked to the point of mush, it will cream up beautifully and lose its earthy potato flavour.

You will add to the mashed sweet potato:

  • cocoa or cacao powder
  • date paste or dates soaked in warm water
  • coconut oil, melted
  • maple syrup
  • vanilla extract
  • salt

A dairy-free chocolate frosting with coconut oil

For years, before studying nutrition at university, I believed that coconut oil was a “health food”. I used it liberally in my cooking, baking and raw food desserts, such as chocolate toppings and raw dark chocolate.

I’ve since learnt that coconut oil does not have any superior health benefits.

It is still high in saturated fat and shouldn’t displace other health-promoting oils or foods in a balanced diet.

However, I still use coconut oil. Just not as liberally as I once did!

I use coconut oil where I want the coconut flavour or where I want a dessert to firm up on refrigeration, as is the case with this frosting recipe. The coconut oil will not make the frosting hard, but it will help it hold its shape when spread over cakes, cupcakes and slices.

If you’d prefer, you could swap the coconut oil with butter, giving a similar consistency and a buttery flavour.

Spatula carving into sweet potato chocolate frosting.

A chocolate frosting with oil

Having said all that, if you are watching your saturated fat intake, you could make this recipe with another oil, such as cold-pressed rapeseed or grapeseed oil. Both have a mild flavour that will not overpower the chocolatey taste.

The only thing about using these oils in the frosting is it will be softer than when using coconut oil.

However, it would make for a delicious chocolate spread!

You can choose the oil you use for this frosting depending on your dietary requirements, what you have available and whether you want to refrigerate it before spreading it over cakes or cupcakes.

You could even switch out the butter in standard frosting with the above vegetable oils for a lower-saturated fat option. Use ¾ cup of oil to 1 cup butter for the right consistency.

How to make this vegan chocolate frosting?

Making this dairy-free chocolate frosting is as simple as combining mashed roasted sweet potato with the remaining ingredients in a food processor until it is smooth and creamy.

Spatula carving into sweet potato chocolate frosting.

Have you tried this chocolate frosting recipe?

Not convinced about a frosting made with sweet potato and date paste?

I challenge you to give it a try for yourself. Not that I’m suggesting that you can’t enjoy your other favourite frostings made more traditionally.

However, if you’re looking for a more wholesome, fulfilling chocolate frosting, I recommend you give this a try.

Let me know if you do in the comments below.

What will you try this sweet potato chocolate frosting with?

I’ve paired this homemade chocolate frosting with Chocolate Beetroot Brownies and Sugar-Free Banana Bread.

I’d love to hear what you think of it and what other recipes you try it with. Share in the comments below.

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Want more frosting recipes for cakes and cupcakes? Try my moresish recipe for frosting with cream cheese and Greek yogurt.

Sweet Potato Chocolate Frosting

Prep Time10 minutes
Total Time10 minutes
Course: Desserts & Sweet Snacks
Keyword: vegan, dairy-free, sugar-free, gluten-free
Author: Tansy Boggon


  • ¾ cup sweet potato, roasted and peeled ~1 medium sweet potato (245 g when cooked) (ensure it is very soft)
  • ¼ cup cocoa or cacao powder (20 g)
  • 4 tablespoon date paste or equivalent dates soaked in warm water
  • 2 tablespoons coconut oil, melted or cold-pressed rapeseed or grapeseed oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  • Place sweet potato in a food processor and combine until smoothly mashed.
  • Then add remaining ingredients and process until the mixture is very smooth and glossy.
  • Use immediately while still at room temperature.


Ensure the sweet potato is well-cooked
The sweet potato needs to be very soft for this recipe to create a smooth frosting that doesn’t have a potato flavour or lumps.
To roast, scrub the sweet potato clean and pierce the skin multiple times with a fork. Place in oven heated to 220oC for 40-50 minutes, until the skin can easily be pressed in or sags around the potato. Peel before using in the recipe.
Choice of oils
The oils I’ve chosen in this recipe are for flavour reasons.
Rapeseed and grapeseed oil will not overpower the chocolate frosting, while coconut oil can add some flavour depending on the brand used.
Coconut oil will cause the frosting to firm up when refrigerated, while the rapeseed and grapeseed oils will provide a spreadable frosting after refrigeration.
So, choose your oil depending on what you have available and whether you want to refrigerate it before spreading it over cakes or cupcakes.
I recommend using this frosting immediately. However, it will keep in the fridge for up to five days when stored in an airtight container. It can also be frozen for up to six months.

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