Take your desserts to the next level with this decadent yet secretly healthy frosting! Made in a blender and naturally sweetened with simple wholesome ingredients (no powdered sugar!), this fluffy, thick and spreadable frosting is perfect for swirling on top of cupcakes or for when you want to frost a cake.
I think kids and adults alike agree that frosting elevates any dessert. Whether enjoying it on vegan vanilla cupcakes or a vegan and gluten-free sheet cake, it adds an element of richness and moistness that can't be matched.
But given that the traditional frosting consists of powdered sugar, softened butter and milk, it isn't exactly the healthiest topping. Amazingly, this is an easy problem to solve because you can actually make a nutritious frosting that is just as delicious and without the guilt!
People are always shocked when they learn that the frosting I've served them is made from a white sweet potato. Not only that, but it's also vegan, gluten-free, nut-free, soy-free and refined sugar free. Sounds too good to be true, right?
Why You'll Love this Creamy Frosting
- Smooth and silky texture
- Nutritious
- Delicious - no sweet potato flavor!
- Perfect for birthday cakes or cupcakes
- Allergy-friendly - dairy-free and gluten-free
Ingredients
This sweet potato frosting recipe comes is made up of just a handful of simple ingredients. See the recipe card at the end of the post for quantities and the full recipe.
- White sweet potato (Hannah variety), cooked and skin removed
- Maple syrup - a refined sugar-free liquid sweetener
- Melted coconut oil or vegan butter
- Non-dairy milk (such as oat milk or almond milk)
- Pure vanilla extract
- Fine salt
- Lemon juice (optional) - to give it a slight tang/cream cheese flavor
How to Make Vegan Vanilla Frosting
1. Cook the sweet potato. This can be done using a pressure cooker or oven. For more detailed instructions for either method see the notes below.
2. Blend the ingredients. Add the cooked sweet potato (skin already removed) and all other ingredients to a high-speed blender and blend on the highest speed until smooth and creamy. If the mixture has trouble blending, add a splash more milk to get it going but try to avoid adding too much or it will make the frosting too thin for piping.
3. Refrigerate the frosting. Place the frosting in the refrigerator for at least two hours to allow the frosting to firm up. Yields enough frosting for 8-10 cupcakes.
Store leftover frosting in an airtight container in the refrigerator for up to a week.
To make a chocolate frosting, simply add 4 tablespoons of unsweetened cocoa powder (or cacao powder) before blending. This gives it a rich chocolate flavor and beautiful color perfect for adding to chocolate cake or mug cakes!
How to Cook Sweet Potatoes
Whether using a pressure cooker or oven, cooking sweet potatoes take very little hands-on work! I prefer using the pressure cooker because it takes significantly less time, but both methods are equally effective.
Cooking Sweet Potatoes in a Pressure Cooker
- Add sweet potato(es) to the steamer basket. I layer a couple at once while I'm doing it but you will only need one large white sweet potato for this recipe. Add 1 cup of water to the pressure cooker and secure lid. Valve should be on sealed. Cook on manual high pressure for 18 minutes.
- When cooking is complete, manual release and use tongs to transfer the white sweet potato(es) to a cutting board. Slice through each lengthwise with a knife, which should slide through very easily. If not, return to the pressure cooker to cook for another minute or two.
- Allow the white sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.
Roasting Sweet Potatoes in the Oven
- Place a baking sheet lined with aluminum foil on the bottom rack of your oven (to catch any drippings for easy cleanup).
- Preheat oven to 425 degrees Fahrenheit. Pierce the white sweet potato with a fork on one side then place directly on the middle rack (not on the baking sheet and not wrapped in foil).
- Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato.
- Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center. Remove the skin.
Different Sweet Potatoes for Different Colors
There are five main types of sweet potatoes with flesh that ranges in color from white to orange to even purple! I prefer the white color for this recipe so I used Hannah potatoes (white sweet potatoes). Hannahs have tan skin and an off-white interior, and when cooked the white flesh becomes slightly yellow. They have a lightly sweet flavor and a dry texture that works will in this frosting.
The Garnet and Jewel varieties are both orange sweet potatoes and can be swapped for orange frosting, and purple sweet potatoes will create a natural purple frosting! To test which color you are buying at your grocery store, use your thumbnail to scratch away a tiny amount of skin to see the color of the sweet potato flesh.
Decorating Cupcakes with Frosting
To get the frosting to look like the photos I recommend using a piping tip. Simply put it through the bottom corner of a plastic bag or piping bag and voila, you are now a baking champion!
Fill the plastic bag with the frosting using a mini spatula, seal it and then gently squeeze the bag to pipe it onto fully cooled cupcakes. Start on the perimeter of the cupcake and circle around moving inward after each circle.
I only recently started using a piping tip this year and have found it to be insanely easy yet super impressive to others. This is something you should definitely add to up your baking arsenal.
This recipe is vegan, gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free. I hope you love this frosting as much as we do. If you give this recipe a try, please let me know! Leave a comment below, rate it, and tag a photo @eatingbyelaine so I can see your creations!
Print
Easy Vanilla Sweet Potato Frosting (Vegan)
- Total Time: 3 hours (including refrigerating time)
- Yield: 8-10 cupcakes 1x
- Diet: Vegan
Description
Take your desserts to the next level with this decadent yet secretly healthy frosting! Made in a blender and naturally sweetened with simple wholesome ingredients (no powdered sugar!), this fluffy, thick and spreadable frosting is perfect for swirling on top of cupcakes or for when you want to frost a cake.
Ingredients
- 1, 16 ounce white sweet potato (Hannah variety), cooked and skin removed*
- ½ cup maple syrup
- 6 tablespoons melted coconut oil or vegan butter
- 1 tablespoon any non-dairy milk (such as oat milk)
- ½ lemon (optional to give it a slight tang/cream cheese flavor)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine salt
Instructions
- Cook the sweet potato. This can be done using a pressure cooker or oven. For more detailed instructions for either method see the notes below.
- Blend the ingredients. Add the cooked sweet potato (skin already removed) and all other ingredients to a high-speed blender and blend on the highest speed until smooth and creamy. If the mixture has trouble blending, add a splash more milk to get it going but try to avoid adding too much or it will make the frosting too thin for piping.
- Refrigerate the frosting. Place the frosting in the refrigerator for at least two hours to allow the frosting to firm up. Yields enough frosting for 8-10 cupcakes.
Equipment
Buy Now → Notes
To cook the white sweet potato in a pressure cooker:
- Add sweet potato(es) to the steamer basket. I layer a couple at once while I'm doing it but you will only need one large white sweet potato for this recipe. Add 1 cup of water to the pressure cooker and secure lid. Valve should be on sealed. Cook on manual high pressure for 18 minutes.
- When cooking is complete, manual release and use tongs to transfer the white sweet potato(es) to a cutting board. Slice through each lengthwise with a knife, which should slide through very easily. If not, return to the pressure cooker to cook for another minute or two.
- Allow the white sweet potatoes to cool until you can safely handle them. Peel the skin off and discard. Store leftover frosting in an airtight container in the refrigerator for up to one week.
To cook the white sweet potato in the oven:
- Place a baking sheet lined with aluminum foil on the bottom rack of your oven (to catch any drippings for easy cleanup).
- Preheat oven to 425 degrees Fahrenheit. Pierce the white sweet potato with a fork on one side then place directly on the middle rack (not on the baking sheet and not wrapped in foil).
- Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato.
- Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center. Remove the skin.
- Prep Time: 10
- Cook Time: 20 (up to 45)
- Category: Dessert
Rona says
Hello. Firstly just wondering if you have a weight measurement for the sweet potato. As they all differ in size, even when you say 'large', a weight measurement would be very helpful.
Secondly my daughter is requesting a pink frosting. Would it work to blend up some freeze dried strawberries or adding a teaspoon of pink pitaya powder? If so, any recommendations on measurements.
Thank you for another wonderful recipe
Elaine Gordon says
You know, you are totally right! They do vary quote a bit in size. The next time I make this I will weigh it and let you know. For the pink frosting, yes, the freeze dried raspberries or strawberries should work well. Start with just a little because you can always add but obviously you cannot take away the color. And pink pitaya powder should also work great! I have tried that before and I believe I started with 1/2 teaspoon and increased from there until the desired color was achieved. My grocery store also started carrying natural and organic food dyes (Simple Truth makes them now). You can also buy on Amazon (Supernatural is a good brand). Please let me know how it turns out for you and if you have any other questions. I will report back on the size of the potato. Great feedback! Thank you!
Rona says
Thank you so much for your prompt response Elaine. I will be making the frosting tomorrow to go on top of chocolate cupcakes. I'll wing it with the sweet potato, hopefully I use enough/ not too much. I'll be in touch with results. Thanks again
Elaine Gordon says
Of course! I was hoping to get to the store today to get the white sweet potato and test it myself. Hopefully tomorrow! We will keep each other posted for sure! Making it chocolate is a great idea. One fun idea is to add chocolate chips to the sweet potato while it is hot and let the heat of the sweet potato melt the chocolate chips. It is sooo good. You can add a pinch of salt and a drop of vanilla. Maybe 1 tablespoon of coconut oil. It will be fab!
Rona says
Hi Elaine ! Success for me too. I actually forgot to weigh before I steamed them, but I did weigh after but before I peeled skin. It was about 470 grams (greetings from Sydney Australia!). And I used about a heaped 1 tablespoon pink pitaya powder for a gorgeous deep pink hue. We all loved it especially the birthday girl. So thank you 🙂
Elaine Gordon says
Yay! Love to hear that. It is a pretty forgiving recipe so I'm glad it worked out for you despite not knowing the exact weight. And I'm SO happy the pink pitaya powder worked out too! Sounds like a total success! I'm working on a chocolate sweet potato recipe for Valentine's Day (if all goes well) so look out for that one soon! And, wow, Sydney! Love it! Wish I could come visit! 🙂 Happy belated birthday to your birthday girl!
Elaine Gordon says
I have not forgotten about you or this! Just wanted to let you know it is on my radar for this week. Did you have success with the recipe on your end? If so, what size/weight potato did you end up using?
Elaine Gordon says
Hi again! I retested it with a 16 ounce white sweet potato. I hope that helps!
Smita says
Can i use Almond milk instead of oat milk?
Elaine Gordon says
Hi - Yes! :). Enjoy! Also be sure to check out these new cupcakes I just posted: https://www.eatingbyelaine.com/best-vegan-paleo-vanilla-cupcakes/
Manuela says
Hi Elaine just wondering how long will the frosting be good for? It was sooo delicious! I think I did something wrong with my cupcakes and they turned out kind of weird. They were not too sweet and they stuck to my palate as I ate them, not very fluffy and moist either. Any tips? I love carrot cake and wanted to make it work so bad! Thank you
Elaine Gordon says
Hi, Manuela: I'm so sorry to hear your batch didn't turn out well. Did you use store-bought oat flour? That can sometimes be the reason. Please let me know. The frosting is best when made fresh and then you can allow it to thicken in the refrigerator for at least one hour. Longer is better for it to have time to thicken. You also want to avoid adding any liquid to it if possible (depending on how powerful your blender is). Please let me know more details about what you did that may have been slightly different from the recipe ingredients and/or instructions and I can try and provide more help. Thank you, Elaine
Shelley says
Hi Elaine - can you freeze the cupcakes and then defrost later and frost them?
Elaine Gordon says
Theoretically, yes, that should work but I honestly haven't tested that out with this specific recipe so I'm not 1000% sure. If you do give this a try please let me know! And I hope you enjoy it! It is a good one!
Shelley says
Thank you!
Anj says
Hi this recipe looks Fab and I want to try it for my daughter's upcoming bday and was wondering if I can use soy milk instead of oat milk in the recipe as thats what I have on hand and dont want to venture out in these times. Also of I can use regular butter.Thank you
Elaine Gordon says
Thank you! Yes, the soy milk and regular butter should work just fine. Happy early birthday to your daughter! I hope you all love this one!
thejellyfishbar says
Thank you for the awesome recipe.
Elaine Gordon says
Aw you are welcome! Thanks for letting me know you liked it!
sherri says
I will be trying these I'm quite sure in the near future. I've made a chocolate sweet potato frosting before and was totally amazed how good it was.
I've 'Pinned it' and just need to get to the store!
ps - your little one is SO adorable
Elaine Gordon says
Yes, very similar to the chocolate sweet potato frosting concept. It is so easy and so good! And thank you SO much!
Emily says
I am looking for a recipe to use for my daughter’s smash cake, as she is needing something dairy free. Any suggestions for making this recipe as a small tiered round cake?
Elaine Gordon says
Hi Emily: I would suggest using the cake from this recipe: https://www.eatingbyelaine.com/vegan-paleo-strawberry-shortcake-cake/ along with my vegan vanilla frosting: https://www.eatingbyelaine.com/vegan-vanilla-frosting/ or my chocolate sweet potato frosting: https://www.eatingbyelaine.com/vegan-paleo-chocolate-sweet-potato-frosting/ - all are dairy-free. If you are using a smaller pan you won't need to make as much... you could probably do half and cut the baking time... just watch closely toward the end to avoid burning. Please let me know if you have any questions!
Manuela says
Hi Elaine! Thanks for the recipe. A few questions. First how long is the frosting going to be good for? Loved it!! Second my cupcake didn’t turn out well. It wasn’t moist and it kind of stuck to my palate. Any tips?
Elaine Gordon says
Hi, Manuela: I'm so sorry to hear your batch didn't turn out well. Did you use store-bought oat flour? That can sometimes be the reason. Please let me know. The frosting is best when made fresh and then you can allow it to thicken in the refrigerator for at least one hour. Longer is better for it to have time to thicken. You also want to avoid adding any liquid to it if possible (depending on how powerful your blender is). Please let me know more details about what you did that may have been slightly different from the recipe ingredients and/or instructions and I can try and provide more help. Thank you, Elaine
Manuela says
Hi Elaine! Thanks for your quick response! I think a problem might be that I didn’t wash my blender when I processed my oats? Not sure if that would have an impact.
For the frosting how many days will it be good for? I’m thinking about baking something else in the next few days and to top it over with the leftover frosting. Thank you
Manuela says
Hi Elaine! Thanks for your quick response! I think a problem might be that I didn’t wash my blender when I processed my oats? Not sure if that would have an impact.
For the frosting how many days will it be good for? I’m thinking about baking something else in the next few days and to top it over with the leftover frosting. Thank you
Elaine Gordon says
Sure thing! Yes that could throw off the measurement potentially. I always make sure my. blender is completely clean and DRY before adding the oats to make the oat flour. That way the oat flour won't stick to the blender. And, it allows the blender to get the flour nice and fine. I havea. high speed blender which does a great job of getting the oat flour texture just right. What kind of blender were you using?
As for the frosting, it should last a couple days refrigerated in an airtight container. It might harden up a bit after being in the fridge overnight but you can always let it soften up a bit at room temperature if that happens. I hope you enjoy this one! Best, Elaine
Jolene says
Hi there, at one time, did you have this or a similar carrot cake cupcake recipe posted that contained toasted unsweetened shredded coconut? I thought for sure it was one of your recipes, but I can no longer find it on your website. Thank you!
Elaine Gordon says
Hi Jolene: Hmm... I don't think so... I'm sorry. If you can give me more details I can double check though! Best, Elaine
Taylor says
Does the coconut oil need to be melted or is it used in a solid state?
Elaine Gordon says
Hi Taylor: Melt first 🙂