Sweet Potato Frosting

A smooth, creamy, delicious frosting that is also dairy-free and refined sugar-free!

Course: Dessert

Keyword: dairy-free, egg-free, gluten-free, grain-free, nut-free, paleo, refined sugar-free, soy-free, vegan, vegetarian

Author: Maya Rose, MS, CNS

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.

If you want to reduce the sugar content even further, use just 1-2 tablespoons maple syrup.

Frosting will last for up to 7 days in the fridge, but it freezes beautifully and can be saved in the freezer for months.