Sweet Potato Chocolate Frosting
Ingredients
- 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
Instructions
- 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.
Notes
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.
Storage
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.