You need chocolate frosting.
You also need to eat your vegetables!
Luckily, this chocolate frosting, which also happens to be low-fat, vegan, and soy-free, has you covered on both fronts.
The very veggie secret? Vitamin-A rich, fiber-fabulous sweet potatoes! While these tasty tubers may sound like a strange base for frosting, when whipped, they have all the right stuff: a smooth, creamy texture; the ability to hold their shape for decorating; and a mellow flavor that melds beautifully with cocoa and vanilla.
The result is surprisingly delicious; I only wish I could take credit for the idea! Instead, I was inspired by the chocolate sweet potato frosting at Sandi’s Allergy Free Recipes, which I’ve been meaning to try for about a year now. A chocolate craving and a little tinkering later—especially a touch of coffee to deepen the cocoa flavor—and the Veggie Quest version of this tasty treat was born.
Frosting that loves you back
Of course, as yummy as this frosting is, it’s not exactly grandma’s buttercream. That said, unlike grammy’s buttercream, you won’t need to Roto-Rooter your arteries when you’re done! 😉 In fact, in 2½ tablespoons, you’ll get 115% of your vitamin A, 2 grams of fiber, and a nice boost of magnesium. You can also make a refined-sugar-free version with dates if you’re extra motivated (see the note in the recipe below).
Needless to say, I can’t wait to try this frosting on a host of healthier baked goods, like a gluten-free version of Dr. Fuhrman’s never-get-sick chocolate cake that I plan to make for my birthday in June.
Although the first thing I’m going to try it on is a spoon.
Tomorrow morning.
For breakfast. (Hey, no one’s perfect!)
So, are you game for sweet potato frosting? Or do you have another healthier frosting favorite? Either way, leave me a note in the comments—as always, I love hearing from you!
- 2 c cooked orange sweet potato (from 2 sweet potatoes, each about 6-7 in, baked or microwaved)
- ½ c cocoa powder (Dutch-process if possible; see notes)
- ½ c agave nectar (or use dates; see notes)
- 2 Tbsp almond butter
- 2 tsp vanilla extract
- 1 tsp imitation butter flavor (optional)
- ½ tsp instant espresso powder or instant coffee (I used Starbucks Via)
- ½ tsp salt
- almond milk (if needed to thin - see Notes)
- Combine all ingredients in a food processor. Process until smooth, about 1-2 minutes. (Stop to scrape the sides of the food processor as needed.)
Dutch-process cocoa powder imparts a darker color and Oreo-like flavor to this icing. However, regular cocoa powder works too.
If you're using older or drier sweet potatoes, add almond milk 1 Tbsp at a time to food processor until you get that "just right" spreadable icing consistency.
To make without refined sweetener, substitute 1 c packed, pitted medjool dates (about 20) plus ¼ c plant-based milk in place of agave. Process dates and milk until mostly smooth, adding another splash of milk if needed, then add the rest of the ingredients and process another 3-5 min, or until smooth. (Take your time to get the icing as smooth as possible.)
Want to see this frosting in action? Check it out on Dr. Joel Fuhrman’s “never get sick chocolate cake” on my 2 pounds of veggies a day post for June. (Yeah, I had it for breakfast. Don’t judge! 😉 )
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I'm Lee, an RD thriving on a healthy plant based diet.
Wow! This frosting looks amazing! I bet it tastes great, too. 🙂
Thanks Bethany! It’s definitely tasty, but I think my favorite part is that it spreads and decorates just like regular frosting. Plus it keeps beautifully in the fridge for a few days. (Although it’s been really hard not to eat it all at once!) 🙂
You can make my birthday cake! 😉
Do you think this would work with canned sweet potato puree? Or do you think they need to be fresh? I feel like the canned ones would be a little more liquidy…….. and have BPA! My estrogen receptors!
OK I’m done highjacking your blog with inside jokes like a jerk 🙂
Totes on the birthday cake!
The canned sweet potatoes would definitely be too liquidy. And too BPA-y. Also, don’t forget your estrogen-related receptors, your thyroid hormone receptors, your glucocorticoid receptors…OMG BPA! 😉
Hi,
Brilliant idea with the sweet potatoes! Pinned. 🙂
Thanks Nori! If you have any other vegetable-dessert pins, please send them my way! (Find me on Pinterest at LeeCros)
I followed you on Pinterest and just sent over my veggie dessert pins. 🙂
Thanks, Nori, they look great! 😀
Sweet potato frosting?! That is such a fun idea! I love that this is soy-free too! Such a sneaky way of getting veggies in. I totally want this for breakfast ;p
Thank you so much for sharing this at Healthy Vegan Fridays Lee! This recipe will be featured this week and I have shared it on Pinterest =)
Awesome, thanks Kimmy! It’s completely yummy, now I just need to find the perfect baked good to put it on. I’m thinking Dr. Fuhrman’s chocolate cake, but maybe black bean brownies? Thoughts?
Yes & yes! It would even be good as “dipping” for strawberries =)
Great idea and perfect timing, because strawberry season is almost here. WOO spring!!! I’m a big wimp about cold weather, so I’m SUPER thrilled that winter is o-vah!
This is genius! What CAN’T you do with sweet potatoes 😉
I know, right? God’s gift to plant-based foodies!
This is so brilliant! I love the sweet potato chocolate combo!
Thanks Heather! It is SO yummy on healthy baked goods. (I finally tried it on a GF version of Dr. Joel Fuhrman’s “never-get-sick chocolate cake,” and it was dee-licious.) Check out a pic here.
What a beautiful frosting. I will pin this recipe for later!
Thanks Jennifer! Even I was surprised at how good it ended up being. Chocolate and sweet potato–who knew?
This looks so yummy! Love creative uses of sweet potato, such a healthy alternative! 🙂
Thanks Maria! It’s surprisingly good–better than “real” icing in my opinion. (Of course, regular icing makes me sick as a dog, so I might be a smidgen biased. 😉 )
Can I use ordinary potatoe? Where I live there is so hard to find sweet potatoes or yams, and if I do they are so expensive.
Hi Cecilia, when I posted this recipe on FatFreeVegan.com, a reader said they had really good luck making it with organic gold potatoes. (I assume Yukon gold?) They also added 2 Tbsp coconut sugar to make up for the missing sweetness, and used maple syrup instead of agave.
Anyhow, I’m guessing any waxy potato, like red potatoes, would work. (Just not Russet/baking potatoes.) Please report back if you try it!
Hi! Would it work to use canned pumpkin instead of the sweet pot. and almond butter?