I recently posted a recipe for the BEST double chocolate cake. Using the term “BEST” in all caps might seem like a flippant gesture. Kind of like “World’s Best Cup of Coffee”.. But I assure you it isn’t! (and don’t get me started on disingenuous exclamation marks!)
As I mentioned in my chocolate cake post, I used to sell original recipe loose-leaf tea blends and grain-free cupcakes to my local allergen community. Even a few restaurant/natural shop owners asked me to sell to them so they could offer my cupcakes to their customers.
I say all of this because I feel the need to convince you that this frosting is truly awesome-sauce. When you read “sweet potato frosting” you might be somewhat inclined to dismiss me, saying to yourself “this chick is off her rocker”, and you wouldn’t be the first, actually. But trust me, my friends. I have never steered you wrong, have I? Don’t answer that.
Just make this when you make the cake. DO IT!!!!!!!!!!!!
SOME IMPORTANT NOTES: This cake is best served at room temperature. I usually make the frosting the night before I need it. I make the cake the day of. If I happen to make the cake the night before an event, I just allow the cake to completely cool, then wrap it in paper towels and saran wrap and store it at room temperature. Once the cake is frosted, I keep leftovers in the refrigerator. You MUST bring it to room temperature to serve or the coconut oil will be too hard and change the texture. The cake is very moist and delicious at room temp and for a few days.
- 1 generous cup well-cooked sweet potato (I bake mine in the oven to bring out sweetness)
- ⅓ cup Enjoy Life chocolate chips
- ⅓ cup cacao powder
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla
- pinch sea salt
- NOTE: It's important to make this while the sweet potato is warm, so the chocolate chips will melt.
- Place all of the ingredients into a high speed blender and blend.
- Scrape down the sides and blend again.
- I make this a day ahead and allow it to "set up" in the fridge, but you may enjoy the consistency as is.
- To store in fridge, pour contents into a glass mason jar or bowl. Allow to cool.
- Place two paper towels on top and then put on a piece of plastic wrap. The towels will absorb any moisture.
- WHEN READY TO USE: remove frosting from the fridge and allow to soften a bit.
- Once it's had time to soften, give a good stir with a wooden spoon or spatula.
- I have used this frosting for years on layer cakes and it pipes well. THIS RECIPE MAKES ENOUGH FOR A ONE-LAYER CAKE OR TO GENEROUSLY FROST 12 CUPCAKES. If you double the cake, double the frosting and you will have plenty to frost between the layers. The featured image is a four-layer cake.