Make the creamiest, dreamiest chocolate frosting out of sweet potatoes with this Chocolate Sweet Potato Frosting recipe. This rich chocolate frosting is completely paleo, dairy free, vegan and can be made refined sugar free for the healthiest frosting without sacrificing flavor or texture.
I am not a frosting person, it is often overly sweet and heavy on the stomach, but you can't have cake without frosting. So, I figured out how to make a healthier and, in my opinion, far more delicious frosting that is also easier to make. Made with better ingredients and simple steps, you'll be eating this creamy sweet potato frosting by the spoonful!
I find regular frosting made with ingredients like butter or egg whites to be so temperamental. You have to get the temperature right, not over whip them, etc. This chocolate frosting is super easy with no special steps. Plus, it's made with whole food ingredients that will turn even a sweet potato hater into the biggest sweet potato fan!
Why You'll Love This Chocolate Sweet Potato Frosting
- Allergy friendly: no dairy, no eggs, no palm oil, no soy, no major allergens. This delicious chocolate frosting is dairy free, vegan, and fully paleo so it's perfect for everyone.
- Healthy and nourishing: traditional frostings have 2+ cups of powdered sugar in them (talk about a blood sugar crash!), this healthy frosting contains no refined sugar and is loaded with a fiber and micronutrient boost. Sweet potato adds natural sweetness so we can use less added sugar and it also contributes lots of healthy vitamins like A and C for eye health, heart health, and immune health.
- Easy to make: unlike traditional frostings which have to be whipped at just the right temperature for just the right amount of time or they split, this easy frosting is made in a blender. There are no special skills required and this easy method results in the perfect creamy texture every time.
Why Sweet Potatoes Work in Frosting
- Natural starch = creaminess
- Natural sweetness = les added sugar
- Mild flavor = doesn't overpower the chocolate, but compliments it
How Does this Compare to Traditional Frosting?
You may be worried about the flavor and if it has a strong sweet potato flavor, but you don't need to be. I've fed this to Standard American Diet friends and they've absolutely loved it and would never guess it was made with sweet potato.
This sweet potato chocolate frosting tastes like a rich chocolate ganache without being overly sweet or heavy on the stomach. It's creamy and indulgent, but light and chocolatey.
Ingredients for Chocolate Sweet Potato Frosting
- Sweet potato: orange sweet potatoes work best in this recipe as they pair perfectly with the chocolate flavor.
- Cocoa powder: be sure to use a pure cocoa powder without added sweetener.
- Chocolate chips: stick to a refined sugar free variety, if desired. Opt for dark chocolate for a rich flavor or semi-sweet for a less intense flavor.
- Maple syrup: a lower glycemic index sweetener that adds just enough sweetness without overpowering the chocolate flavor.
- Coconut oil: a little bit of coconut oil helps the frosting set.
- Vanilla extract, salt
How to Make Chocolate Sweet Potato Frosting
- Preheat oven to 425F.
- Bake sweet potatoes for 30-45 minutes until fork tender. Remove and cool to room temperature.
- Scoop out the flesh of the sweet potatoes and add to a high-speed blender or food processor.
- Melt the chocolate chips and coconut oil together until smooth then add to the sweet potato mixture with remaining ingredients.
- Blend frosting until smooth.
- Transfer to a glass storage container then store in the fridge to set. If it becomes too hard, just whip the chocolate frosting with a handheld mixer until a light, spreadable frosting texture is reached.
Substitutions and Variations
- Sweet potato: orange sweet potato pairs best with chocolate. White sweet potatoes or Japanese sweet potatoes would work in a pinch, but the flavor won't be quite as strong.
- Chocolate chips: your favorite chocolate chips or chocolate bar will work. Cocoa nibs will not.
- Maple syrup: agave nectar will also work. Honey will work in a pinch, but does have a more distinct flavor that you may taste in the final product.
How to Store Paleo Chocolate Frosting
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the frosting in ice cube trays then transfer to a freezer safe bag or container once solid and keep in the freezer for up to 3 months. Thaw in the fridge then blend or mix together again when ready to use.
Making Sweet Potato Frosting Ahead of Time
You can make this frosting up to 3 days ahead of time. Just store in an airtight container in the fridge until ready to use. It is perfect for birthday cakes (like my Gluten Free Vanilla Raspberry Cake or Gluten Free Caramel Chocolate Cake) or even for cupcakes. It spreads and pipes beautifully.
How to Use This Healthy Chocolate Frosting Recipe
- For cakes, use this dairy free chocolate frosting in place of buttercream or another chocolate frosting.
- On cupcakes! Use a piping bag or just spread it onto your favorite cupcake recipe.
- Spread a layer on top of brownies for a rich and indulgent chocolate brownie treat (skip the strawberries and spread on top of my Fudgy Gluten Free Brownies).
FAQ
This is already a vegan frosting recipe!
Yes! This chocolate sweet potato frosting will work great in place of a buttercream in recipes that call for a chocolate buttercream.
No, another oil will not produce the same results. The coconut oil content is low in this recipe, so if you didn't have any, you could actually get away with not using it. It just helps smooth out the melted chocolate for a shinier finish and set the chocolate buttercream.
Yes, orange sweet potato tastes best. You can get away with white sweet potato in a pinch, but the flavor won't be as deep. I have not tested purple sweet potatoes, they tend to be drier and may not work as well.
If it's too thick, you probably added too much sweet potato compared to wet ingredients. That's an easy fix, just add a little extra maple syrup or melted chocolate. If it's too thin, it may just be because it's warm from blending. Pop it in the fridge and let it set then see how the texture is. If it's still too thin for any reason, add some extra mashed sweet potato or cocoa powder.
Yes, you can pipe this healthy sweet potato frosting. Let it set in the fridge first, then add it to a piping bag and pipe like you would traditional frosting.
If you try this frosting, let me know what you think by leaving a rating and review below. Leave any questions in the comments.
Healthy Chocolate Sweet Potato Frosting (Dairy Free, Paleo)
Equipment
Ingredients
- 2-3 large orange sweet potatoes (3 cups cooked and mashed sweet potato)
- 1 cup chocolate chips*
- 1 tablespoon coconut oil
- ½ cup cocoa powder
- 1-1.5 cups maple syrup
- 2 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 425F.
- Bake sweet potatoes for 30-45 minutes until fork tender. Remove and cool to room temperature**
- Scoop out the flesh of the sweet potatoes and add to a high-speed blender or food processor.
- Melt the chocolate chips and coconut oil together until smooth then add to the sweet potato mixture with remaining ingredients.
- Blend frosting until smooth.
- Transfer to a glass storage container then store in the fridge to set. If it becomes too hard, just whip the chocolate frosting with a handheld mixer until a light, spreadable frosting texture is reached.
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