Chocolate Sweet Potato Frosting - Vegan

By lorik

This vegan friendly Chocolate Sweet Potato Frosting makes about 3 cups, enough for a traditional layer cake, cupcakes or sheet cake. Use it like you would any frosting or as a dip for fruit.

Per serving, based on 8 servings. (% daily value)
Calories 259 Fat 12.8 g (19.7%) Saturated 7.6 g (37.8%) Carbs 40 g (13.3%) Fiber 4.4 g (17.7%) Sugars 25.8 g Protein 2.8 g (5.6%) Sodium
39.8 mg (1.7%)

Ingredients

• 1 large sweet potato (about 18-ounces)
• 12 ounces dark or semi-sweet chocolate, finely chopped or chips

Details

Servings 3
Adapted from thekitchn.com

Preparation

Step 1

Bake the sweet potato: Arrange a rack in the middle of the oven and heat to 375°F. Place the sweet potato directly on the oven rack (place a piece of aluminum foil onto the rack below if you're worried about drips). Bake until tender, about 1 hour.

Cool and purée the potato: Cool the potato for about 30 minutes, or until you can comfortably handle it. Scoop the tender orange flesh out of the peel and and purée in a food processor fitted with the blade attachment.

Add the chocolate to the food processor and pulse to combine; the sweet potatoes should still be warm and melt the chocolate.

Stir until well-combined and cooled: Transfer the frosting to a medium bowl and continue to stir until the sweet potato cools completely and the frosting begins to thicken.

Use or store: Use the frosting immediately or store in an airtight container in the refrigerator until ready to use. The cooled frosting can be gently reheated in the microwave with 30-second bursts until spreadable.