The BEST Chocolate Sweet Potato Frosting (dairy free, refined-sugar free, hydrogenated oil free)
  • 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
  1. NOTE: It's important to make this while the sweet potato is warm, so the chocolate chips will melt.
  2. Place all of the ingredients into a high speed blender and blend.
  3. Scrape down the sides and blend again.
  4. I make this a day ahead and allow it to "set up" in the fridge, but you may enjoy the consistency as is.
  5. To store in fridge, pour contents into a glass mason jar or bowl. Allow to cool.
  6. Place two paper towels on top and then put on a piece of plastic wrap. The towels will absorb any moisture.
  7. WHEN READY TO USE: remove frosting from the fridge and allow to soften a bit.
  8. Once it's had time to soften, give a good stir with a wooden spoon or spatula.
  9. 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.
Recipe by my BIG FAT grain free life at