This Vegan Chocolate Sweet Potato Frosting is fudgy, creamy, and the perfect addition to your favorite cakes and cookies! It’s totally vegan, free of refined sugar, and it’s even paleo. It’s always time for chocolate!
- 2, 16 ounce sweet potato* (~2 cups total)
- 1 cup vegan dark chocolate (refined sugar-free) [use code ELAINE for 15% off], melted
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons vegan, soy-free butter (or coconut oil)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- In a blender combine the hot cooked sweet potato (skin already removed), melted chocolate, vegan butter (or coconut oil), cocoa powder, vanilla and salt.
- Blend on the highest speed until smooth and creamy. If the mixture has trouble blending you can add a tablespoon more of melted butter or coconut oil to get it going. You can also use a mini spatula to scrape down the sides of blender and push the frosting toward the blades. I blend on low speed and very slowly increase to a higher speed once it gets going.
- Place the frosting in your refrigerator for at least an hour to allow the frosting to harden.
- To decorate, spread the frosting with a butter knife or for piping, cut a tiny hole in the bottom corner of a plastic bag and place a piping tip through the corner. Use a mini spatula to transfer the frosting that has been chilling in the refrigerator into the plastic bag. Seal the plastic bag and squeeze gently to pipe the frosting through the piping tip onto cupcakes. Start on the perimeter of the cupcake and circle around moving inward after each circle.
- Serve immediately or store in the refrigerator to prevent the frosting from melting.
You can use a food processor as well but it will not get as smooth.
If the frosting has been in the refrigerator for a couple of hours it will harden and not be spreadable. Before decorating, leave the frosting out at room temperature to soften for a couple of hours.
To cook sweet potatoes, place them whole in the steamer basket of a pressure cooker along with 1 cup of water. Secure the lid, seal and cook on manual high pressure for 30 minutes. Manual release the pressure and allow to cool to room temperature before handling. Once safe to handle use a knife to us in half lengthwise and the skin should peel right off. Discard the skin and use only the sweet potato flesh for this recipe.
If you do not have a pressure cooker, you can also bake your potato whole in the oven. Here is how I recommend baking a sweet potato in the oven: Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 425 degrees Fahrenheit. Pierce the sweet potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil). Bake for 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. The bottom baking sheet will catch any drippings for an easy cleanup. 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.
- Category: Dessert
- Method: Blender
Keywords: chocolate sweet potato frosting