It’s sweet potatoes. I can’t keep a secret. So now you know, the frosting is make with cooked sweet potato and it’s healthy and you can eat it right from the bowl with a spoon if you want. I do! :)
Sweet potatoes are an amazing food and if you can eat them, I encourage you to do so. First off, sweet potatoes aren’t even potatoes, really. They come from a totally different botanical family from white (real) potatoes and are more closely related to morning glory flowers than potatoes.
These orange (or purple or white – so many varieties!!) tubers are chock full of vitamins A, C and B6 and you know that bright orange color means loads of beta-carotene, too. You’ll also get a portion of your daily dose of fiber in a small sweet potato, and of course, they taste great just about any way you serve them.
I like them baked, so when I bake a few for dinner, I always add in a few extra so that I have some on hand to whip up a batch of this amazing frosting.
You can use it as soon as it’s mixed at room temperature as a dark, fudge-y chocolate frosting that can be piped and will hold its shape, OR if you prefer a lighter, fluffier frosting, just refrigerate the blended mixture until it’s firm and then use your electric mixer to whip it to a “buttercream” consistency.
Either way, no one will guess your secret super food ingredient and they sure won’t think what they are eating is good for them!
Secret Ingredient Superfood Fudge Frosting
- 1 c. sweet potato puree (fresh, not canned)
- 2 – 4 T. raw organic honey (depending on how sweet you want your frosting)
- 1/3 cup cocoa powder (I like dark cocoa powder, use what you like.)
- 1/4 cup organic, unsweetened sunflower seed butter (you could substitute any nut or seed butter here)
- 1 Tablespoon extra virgin coconut oil
- 1-2 T. unsweetened coconut milk (use the amount you need to get the consistency you’re after)
- 1 t. pure vanilla extract (alcohol-free to keep it grain-free)
- Pinch of salt
- Place all the ingredients in your food processor and blend until completely smooth.
- I have not tested this recipe with alternative sweeteners like Stevia or coconut sugar (and I do not use artificial sweeteners). If you give another sweetener a try, please leave a comment below to share your results!
- If you’d like to make your own sunflower seed butter, you can learn how in my Homemade Sunbutter recipe.
- Dairy- or plant-based milk will work. I prefer unsweetened coconut milk for this recipe.
- Why not FROST THIS CUPCAKE?
- This recipe was adapted with permission from one created by Ricki Heller, author of RickiHeller.com.