If you try only one recipe from my website, please make it this sweet potato frosting. I originally published a variation of it in my 2017 cookbook , but it’s so magical that I wanted to share it with my online audience as well.
It requires no powdered sugar or artificial food coloring, but you can create a beautiful orange or bright purple topping for cakes and cupcakes. (Perfect for Halloween!) I’ve also included a chocolate variation if you need a healthy chocolate frosting idea.
Once you taste this, you’d never guess that the secret ingredient is sweet potato.
⭐⭐⭐⭐⭐ Featured Review “I love this recipe! I am obsessed and want to try purple and white sweet potatoes next. I love that we’re eating sweet potato and that there is no dye used to get the beautiful color.” -Rachel
Why You’ll Love this Healthy Frosting
It’s naturally sweetened. Instead of using refined sugar, sweet potato frosting gets its sweetness from baked sweet potatoes and pure maple syrup. Thanks to the addition of vanilla and almond extracts, it doesn’t taste like a “healthy” frosting.
It’s colorful! Who needs artificial food coloring when sweet potatoes come in such beautiful hues? You can use orange sweet potatoes, purple sweet potatoes, or white sweet potatoes to make different frosting colors with this recipe. (See the purple and orange varieties in the photo below!)
It’s allergy-friendly. For those who need a frosting that is gluten-free, dairy-free, and vegan, this one uses coconut oil instead of butter. Use refined coconut oil if you want to avoid any coconut flavor.
It’s nourishing. Sweet potatoes are a great source of fiber and vitamin C, and they develop a silky texture when blended, very similar to traditional frosting.
Sweet Potato Frosting Ingredients
Here’s what you’ll need:
- Baked sweet potatoes. This recipe works great with leftovers, so if you plan on baking sweet potatoes , make an extra one to use later for this. You could also use steamed sweet potato, if you have that on hand.
- Maple syrup. This is my favorite natural sweetener, especially for chocolate-flavored desserts. If you prefer to use agave nectar, that should work as well.
- Coconut oil. Adding coconut oil to this frosting helps it thicken when chilled. Don’t use another type of oil and expect the same results. For zero coconut flavor, use refined or expeller-pressed coconut oil, which has virtually no taste.
- Vanilla and almond extract. These two additions help enhance the taste and hide any sweet potato flavor. I love almond-flavored frosting, but you can omit this if you prefer.
- Salt. Adding salt helps balance out the sweetness. It’s essential in any dessert recipe!
You can also add cocoa powder to make a chocolate version. I’ve included a variation in the printable recipe below.
How to Make Sweet Potato Frosting
Step 1:
If you don’t have a baked sweet potato on hand, preheat the oven to 400ºF. Wash and dry the sweet potato, then pierce it several times with a knife to help it vent.
Rub the potato with olive oil, and place it on a rimmed baking sheet. Bake at 400ºF for 45 to 60 minutes, until the center of the potato is tender and easily pierced with a fork. (If you have an instant-read thermometer, the internal temperature should reach at least 207ºF in the thickest part of the potato.)
Let the potato cool until it’s easy enough to handle without burning your hands.
Step 2:
Slice open the baked potato and scoop out enough of the cooked middle to tightly pack a 1-cup measuring cup. (Save any leftover cooked potato for my Sweet Potato Smoothie recipe.)
Add the sweet potato puree to a high-speed blender, along with the maple syrup, melted coconut oil, vanilla extract, almond extract, and a pinch of salt. Blend until smooth, and add a tablespoon of water or almond milk, if necessary, to facilitate blending. (This shouldn’t be necessary as long as your ingredients aren’t cold from the fridge.)
Note: You can use a food processor to mix this frosting if needed, but the results may not be as smooth.
Step 3:
Pour the blended frosting into an airtight container and let it chill in the fridge for 6 to 8 hours, or overnight. It will thicken up, thanks to the coconut oil.
(If you use another type of oil, the frosting might not thicken, so don’t make substitutions.)
How to Use Sweet Potato Frosting
Once the frosting has thickened in the fridge, give it a stir, and it’s ready to use. You can spread it on a chocolate cake with a spatula or add it to a piping bag and use it to decorate cupcakes.
Storage Tips
This frosting can be stored in an airtight container in the fridge for up to 1 week. Or you can freeze it for up to 3 months.
IngredientsUS CustomaryMetric1x2x3x
Sweet Potato Frosting
- 1 cup baked sweet potato (tightly packed)
- ½ cup + 2 tablespoons pure maple syrup (at room temperature)
- ¼ cup melted coconut oil (see notes)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional; but recommended)
- ⅛ teaspoon fine sea salt
Chocolate Sweet Potato Frosting (Variation)
- 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
Instructions
- 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.)
Notes
Nutrition
More Recipes to Try
- Vegan “Cream Cheese” Frosting (also made with sweet potatoes)
- Vegan Ganache
- Coconut Whipped Cream
- Chocolate Almond Flour Cupcakes
- Pumpkin Chocolate Muffins (flourless!)
Sweet Potato Frosting
Ingredients
Sweet Potato Frosting
- 1 cup baked sweet potato (tightly packed)
- ½ cup + 2 tablespoons pure maple syrup (at room temperature)
- ¼ cup melted coconut oil (see notes)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional; but recommended)
- ⅛ teaspoon fine sea salt
Chocolate Sweet Potato Frosting (Variation)
- 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
Instructions
- 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.)
