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Creamy, rich, and surprisingly healthy(ier), this Vegan Chocolate Sweet Potato Frosting is my go-to when I want to make a healthier cake with delicious and more nutritious frosting. Also, it’s super easy to make with only 5 ingredients!
I’ve thinking about sharing this recipe for a long time, but it didn’t fall into the ‘urgent’ list before. Not even till now because I can always use this Healthier Vegan Chocolate Frosting or this Aquafaba Chocolate Mousse Frosting if I need any frosting to be done.
But as I make more and more chocolate cakes, I always feel like there’s something missing, or something new needed to be out to ‘assist’ the new cake. Hence, this Vegan Chocolate Sweet Potato Frosting is finally alive.
What’s special about this vegan chocolate frosting?
- Made with sweet potatoes, aka rich in fibre = healthier
- Vegan, no diary or any animal products involved
- Only 5 ingredients needed
- Super easy to make, basically just blending
Ingredients You Need for Chocolate Sweet Potato Frosting
- Sweet potatoes
- Maple syrup
- Cacao powder
- Extra-virgin coconut oil
- Dark chocolate (50 – 70%)
One optional ingredient is salt, which I assume most people have as well. A tiny pinch of salt will bring out more flavour. So I’d recommend adding it.
For ingredient substitutions, please take a look at “Questions You Might Have” section and the recipe card.
How to Make Chocolate Sweet Potato Frosting
- Prepare the sweet potatoes: Wash the sweet potatoes thoroughly. Then steam them for 20 minutes or bake them at 175 °C (350 °F) for 30~35 minutes until soft. When they are still hot, use a fork to remove the skin and measure 200 gram (1 cup). Slightly mash them and let them cool down for 10 minutes.
- Melt chocolate: Break the chocolate into small chunks if using a bar. Melt them with a double boiler (bain-marie) or in a microwave (~30 seconds) with low-medium heat.
- Blend: Add the cooked sweet potatoes, maple syrup, cacao powder, coconut oil, salt (if prepared), and melted chocolate to a food processor. Blend all together until smooth. Stop and scrape down the sides as needed. This is our frosting mixture.
- Chill: Transfer the frosting mixture into a piping bag with a nozzle already attached or a container. Place it in the fridge for 1 – 2 hours, or until it firms up. Then it’s ready to use.
How to Store Chocolate Sweet Potato Frosting
Store the chocolate sweet potato frosting in an airtight container in the fridge. It can last for 3 – 5 days.
Tips for Success
- Weigh the ingredients. Weighing is generally the most accurate way to measure. Especially for the sweet potato part in this recipe.
- Blend thoroughly. Make sure to blend until everything is smooth, so it’s easier to pipe and also better in texture.
- Temperature is important. Add the chocolate as soon as it’s fully melted, so it’s easier to combine all ingredients.
Questions You Might Have
Final Words
This chocolate sweet potato frosting is super creamy, rich, and perfect for (almost) any kind of chocolate cakes/muffins. I hope you will love this lovely frosting as much as I do.
If you got any further questions, welcome to let me know by commenting down below.
Love, — Nora
Vegan Chocolate Sweet Potato Frosting
Ingredients
- 2 medium sweet potatoes, raw, net weight (~250 g in total)*
- 20 g dark chocolate, 70% (~0.7 oz)**
- 3 Tbsp maple syrup
- 24 g cacao powder, (1/4 cup)***
- 24 g extra-virgin coconut oil, 2 Tbsp
- 1/8 tsp salt, optional
Instructions
- Prepare the sweet potatoes: Wash the sweet potatoes thoroughly. Then steam them for 20 minutes or bake them at 175 °C (350 °F) for 30~35 minutes until soft. When they are still hot, use a fork to remove the skin and measure 200 gram (1 cup). Slightly mash them and let them cool down for 10 minutes.
- Melt chocolate: Break the chocolate into small chunks if using a bar. Melt them with a double boiler (bain-marie) or in a microwave (~30 seconds) with low-medium heat.
- Blend: Add the cooked sweet potatoes, maple syrup, cacao powder, coconut oil, salt (if prepared), and melted chocolate to a food processor. Blend all together until smooth. Stop and scrape down the sides as needed. This is our frosting mixture.
- Chill: Transfer the frosting mixture into a piping bag with a nozzle already attached or a container. Place it in the fridge for 1 – 2 hours, or until it firms up. Then it’s ready to use.
Notes
- I always recommend using a kitchen scale to weigh the ingredients.
- *Sweet potatoes: Use the orange-flesh one for the best result.
- **Chocolate: You can use any vegan dark chocolate with 50% – 70% cacao content. Here I use 70% because I like it a bit bitter-sweet.
- ***Cacao powder: Cacao powder’s flavour is better in this recipe. But if you only have common cocoa powder, you can use that too. Just keep in mind it will have influence on the overall taste.
- Storage: Store the chocolate sweet potato frosting in an airtight container in the fridge. It can last for 3 – 5 days.
- Equipment & tools: I use this Pyrex Magic Loaf Tin and Kenwood Food Processor (affiliate links) in this recipe. For more of my favourite baking tools and ingredients, please see my pantry staples & kitchen tools.
