Creamy, rich, and surprisingly healthy, this Vegan Chocolate Sweet Potato Frosting is my go-to when I want to make a healthier cake with still delicious but more nutritious frosting. Also, you only need 5 ingredients to make it!
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.