Last Updated on April 11, 2023
One might not normally think about sweet potatoes when considering what type of healthy frosting to make in place of dairy-laden frosting. But, let me tell you, this chocolate sweet potato frosting is so delicious that you can serve it to anyone – even the pickiest of eaters! You are going to love this sweet potato frosting recipe with chocolate that is dairy-free, refined-sugar free, and uses non-hydrogenated oil.
Sweet Potato Frosting
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. This sweet potato frosting is decadent and the added chocolate just makes it to-die-for.
Chocolate Sweet Potato Frosting for Cakes
I 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 recipe, 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. You might even find yourself smearing this rich chocolate sweet potato frosting over everything! Think cake, cupcakes, mug cakes, brownies, vegan chocolate cake, between cake layers, birthday cakes…YUM.
For fall flavor, you could frost your favorite pumpkin recipe with this creamy frosting. Maybe even sprinkle some orange zest over it.
Healthy Frosting
Sweet potatoes are super nourishing and are rich in b vitamins, vitamin c, calcium,iron, magnesium, phosphorus, potassium, and thiamin.
This chocolate frosting made with sweet potatoes has a natural sweet flavor from a healthy sweetener instead of using powdered sugar. The rich chocolate color is beautiful and the chocolate flavor is what sings. There’s not really much sweet potato flavor.
This is not your traditional frosting loaded with a cup of vegetable oil and refined sugar that you find at your local grocery store.
It’s a healthy, allergy-friendly frosting made with wholesome ingredients that can be used on your favorite cakes and cupcakes. Betty Crocker ain’t got nothing on me!
Chocolate Sweet Potato Frosting Ingredients
This simple recupe for healthy frosting only used a few ingredients:
- orange sweet potatoes
- chocolate chips
- cacao powder (not cocoa powder, however you could try it)
- maple syrup
- coconut oil
- vanilla extract
- pinch of salt
How to Make Sweet Potato Frosting
Sweet potato frosting is easy to make. The longest portion of making this recipe is cooking the sweet potato. To make this sweet potato frosting you will need to get out your high-speed blender.
I haven’t tried an electric mixer or food processor, but I don’t see why it wouldn’t work. If you opt for the latter, I cannot promise the velvety smoothness and creamy texture you see in the photo.
1.) First, you need to cook the sweet potato. The best way to cook your sweet potato is to bake it in the oven instead of microwaving or steaming. Baking in the oven brings out the natural sweetness of the sweet potato. It also makes sure that there isn’t too much water content.
2.) After you bake your sweet potato, you will scoop the sweet potato puree into your blender (or food processor). You want to make sure your sweet potato is still warm so it melts the chocolate chips.
3.) Next, add the chocolate chips, cacao powder, maply syrup, melted coconut oil, vanilla, and sea salt.
4.) Then blend it on medium speed for a bit, stop, scrape dow the sides, and blend again.
It’s best to make this chocolate sweet potato frosting a day ahead so it can “set up” in the refrigerator – but feel free to dig in if you can’t wait.
You can frost your cake or cupcake using a piping bag or other cake frosting tool.
Chocolate Chips
I use Enjoy Life chocolate chips because they are allergen-friendly. If you don’t have food restrictions, you can use any type of chocolate chip that you’d like, such as dark chocolate, milk chocolate, or semi sweet chocolate chips.
Using Enjoy Life chocolate chips makes the sweet potato frosting vegan since they are dairy free.
Storing Sweet Potato Frosting
Use an airtight container and store your frosting in the fridge for up to a week. Or you can freeze it for up to 3 months.
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.
This chocolate sweet potato frosting is thick, rich, smooth, and velvety delicious!
How Much Frosting Does This Make?
This recipe makes enough for a one-layer cake or to generously frost 12 cupcakes.
Can I use a different oil?
I haven’t tried another oil because coconut oil is solid when chilled. It might work with another solid oil like non-hydrogenated organic palm shortening, but definitely not a liquid oil like oilve oil.
Can I use a different sweetener?
You could substitute maple syrup for honey or another liquid sweetener, but I haven’t tried that. Just keep in mind that honey has a much stronger flavor, so you’d want to use a bit less.
PrintThe BEST Chocolate Sweet Potato Frosting (dairy free, refined-sugar free, hydrogenated oil free)
Ingredients
- 1 generous cup well-cooked sweet potato (I bake mine in the oven to bring out sweetness)
- 1/3 cup Enjoy Life chocolate chips
- 1/3 cup cacao powder
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- pinch sea salt
Instructions
- 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.
