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Vegan Vanilla White Sweet Potato Frosting on cupcake with sprinkles and milk in background

Easy Vanilla Sweet Potato Frosting (Vegan)

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5 from 3 reviews

  • Author: Elaine Gordon
  • 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

Scale
  • 1, 16 ounce white sweet potato (Hannah variety), cooked and skin removed*
  • 1/2 cup maple syrup
  • 6 tablespoons melted coconut oil or vegan butter
  • 1 tablespoon any non-dairy milk (such as oat milk)
  • 1/2 lemon (optional to give it a slight tang/cream cheese flavor)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine salt

Instructions

  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.

Equipment

Notes

To cook the white sweet potato in a pressure cooker:

  1. 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.
  2. 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.
  3. 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:

  1. Place a baking sheet lined with aluminum foil on the bottom rack of your oven (to catch any drippings for easy cleanup).
  2. 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).
  3. 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.
  4. 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

Find it online: https://www.eatingbyelaine.com/sweet-potato-frosting/