Slather this whipped sweet potato chocolate frosting on cupcakes, brownies or cakes!
When puréed, sweet potatoes make the perfect base for a rich and decadent chocolate frosting. This frosting is smooth and creamy but can also hold its shape, making it ideal for decorating.
All you need is three ingredients to make this sweet potato chocolate frosting: sweet potato purée, chocolate and honey.
For the required two cups of purée, you can bake two sweet potatoes in advance, at 350°F for about 50 minutes. Remove from the oven and let them cool before peeling, then mash until creamy.
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To make the frosting, bring the purée to a simmer over medium heat and add the dark chocolate chunks. Remove from the heat, then add in the honey and stir until smooth. Let it cool, stirring occasionally, until the frosting reaches room temperature and has a thick consistency.
You can store the frosting in the fridge for up to four days. Just make sure to bring it back to room temperature before spreading on desserts.
Tips:
- This is a thick frosting, but you can adjust its consistency by adding a little almond or coconut milk. If you plan on piping it, add just a little so you don’t thin it out. You can also adjust the sweetness to personal preference.
- You can swap the sweet potato purée for pumpkin or butternut squash purée.
3-Ingredient Sweet Potato Frosting
3-Ingredient Sweet Potato Frosting
Tools
- Saucepan
- Spatula
Ingredients
- 2 cups sweet potato purée
- 8 oz dark chocolate, chopped
- ¼ cup raw honey
Instructions
- Heat the sweet potato purée in a saucepan over medium heat, bring to a simmer, then stir in the chopped dark chocolate.
- Remove from heat, add the honey and continue stirring until smooth.
- Let cool to room temperature before spreading on your confection of choice. Store in the fridge for up to four days.
Looking for Paleo ingredients? Here are a few we’d recommend:
Raw honey (Bee Farms)
Coconut milk (Native Forest)
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