Ingredients

The following ingredients have 4 Servings
  • 1 cup baked sweet potato ((tightly packed))
  • 1/2 cup + 2 tablespoons pure maple syrup ((at room temperature))
  • 1/4 cup melted coconut oil ((see notes))
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract ((optional; but recommended))
  • 1/8 teaspoon fine sea salt
  • 1 cup baked sweet potato ((tightly packed))
  • ⅓ cup cacao powder
  • ¾ cup maple syrup
  • ¼ cup melted coconut oil ((see notes))
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon fine sea salt

Instruction

  • Add the frosting ingredients to a high-speed blender and blend until smooth, about 60 seconds.
  • Pour the blended potato frosting into an airtight container with a lid, and place it in the fridge to set. It should thicken up in about 8 hours, so it's best to make this the night before you need it so it can thicken overnight in the fridge.
  • Once the frosting has thickened up, it's ready to use! Transfer it to a piping bag to use on cupcakes, or spread it with a spatula over your favorite cake recipe. Leftover frosting can be stored in an airtight container in the fridge for up to 1 week. (It should also freeze well for up to 3 months.)