This frosting is pure happiness.
Silky, creamy, vanilla-y, and perfectly sweet, without refined sugar or dairy!
Sweet potato is the base but coconut cream, coconut oil, maple, and vanilla help to transform it into something amazing.
No powdered sugar.
No butter, cream cheese, or other dairy.
No palm oil or shortening.
No artificial colorings.
And of course no gluten.
This frosting is delicious on brownies (pictured here), chocolate cookies, or cupcakes for Halloween, but it tastes incredible on so many other baked goods, including sugar cookies, carrot cake, and funfetti anything. Or you can just eat it with a spoon… 🙂
I’m currently recipe testing a cake that pairs especially well, so stay tuned! In the meantime, I’d love to hear what you end up doing with this frosting in the comments below!
Sweet Potato FrostingPin Recipe
- 1 cup cooked, mashed sweet potato still warm
- 1/2 cup coconut cream scoop off the top of a chilled can of full-fat coconut milk
- 3 tablespoons maple syrup add an extra tablespoon for sweeter flavor
- 2 tablespoons coconut oil melted
- 1 1/2 tablespoons arrowroot powder
- 1 tablespoon vanilla extract add an extra teaspoon for more vanilla flavor
- In a high-powered blender or food processor, add all ingredients and blend until very creamy and smooth, occasionally scraping down the sides with a spatula. Add another tablespoon of maple if you desire more sweetness,and more vanilla if you want a stronger vanilla flavor.
- Use the spatula to scoop the frosting out and place into a glass bowl or Tupperware.
- Cover and refrigerate for at least 8 hours, or ideally overnight.
- The next morning, whip it up with a fork. The frosting should be a thick but spreadable consistency.