2-ingredient chocolate frosting with sweet potatoes is a healthy, rich sweet potato frosting that is easy to make, high in fiber, vitamin A. Vegan, gluten-free, refined-sugar-free and delicious. No one will ever taste the sweet potatoes. Find step by step video here.
2-Ingredient Chocolate Frosting With Sweet Potatoes
This 2-ingredient chocolate frosting with sweet potatoes is a rich, pudding-like frosting that is HALF vegetable.
Isn't that amazing? And no, never, I pinky-swear, will anyone guess there are ANY vegetables in this frosting, let alone HALF. Also, SO much fiber and SO good for skin. When can you ever say THAT about your cupcake frosting? Sorry for the caps, I'm rather excited, lol.
And here, to present this awesome 2-ingredient wonder, I made chocolate sweet potato cupcakes, but that's a recipe for another time.
For now, let's talk sweet potato frosting. Oh but first..
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Okay, so back to this recipe...
What Is Chocolate Frosting Made Of?
Well, this recipe is made of chocolate and sweet potatoes. That's it!
How to Make This Sweet Potato Frosting
The complete recipe is at the bottom of this post and a step by step video is here but here is an overview:
The trick to making sure the texture is smooth and not grainy is to warm everything separately. I melt the chocolate in the microwave using a pyrex measuring cup. Then I heat a bowl of sweet potato puree.
Mix them together, and actually I then blend it in my Blendtec twister jar. It's a smaller jar with a cover that stirs as it blends so it's perfect to smooth out sauces and this luscious sweet potato frosting. Use GSGourmet20 for a discount if you need a good blender.
But I am sure any blender or even a hand mixer will work. I didn't try too hard to smooth the texture too much so you can see what it looks like in real life.
Then I either spread it on a cake right away or chill it so I can pipe it.
Fresh Sweet Potato or Canned Sweet Potato Puree
It's your choice! I used my favorite hidden veggie ingredient OF ALL TIME. And that's Farmer's Market's organic sweet potato puree. But feel free to use a fresh sweet potato if you please.
Just bake a large sweet potato about an hour at 350 F until soft and tender. Remove the skin, and puree the potato in a blender or processor. It's already warm!
So from here, just warm the chocolate, and combine them. With fresh sweet potato, you might need to add a bit of liquid - try maple syrup or milk - only a tablespoon or two, and then do blend if you can to smooth the texture.
Tips to Making Sweet Potato Frosting
If you use a fresh sweet potato, be sure to bake it to cook the potato. Do not microwave, steam or boil or else the potato will be too watery and seize the chocolate.
If you use canned puree sweet potato and you want a pipable frosting, you could boil down the puree a bit - say 5 minutes in a pot on the stove to remove some of the moisture.
To store this frosting, just put it in a container and refrigerate for 3 days or freeze for a few months.
This recipe works with purple sweet potatoes although not as well because purple sweet potato texture is grainier so I'd try to use orange if possible.
How Sweet Potato Frosting Tastes
OMG. This stuff is LUSCIOUS. Like a delicious CHOCOLATE FROSTING. No, you would NEVER EVER guess there is a hidden veggie. Of course it does depend on the chocolate you use since the chocolate is 50% of the frosting.
I use Enjoylife's semisweet chocolate chips. They have about 60% cacao. I like that at 60% there is still enough sweetness so my frosting is sweet. And I like to use chips in general because there is no chopping and they are easy to measure. PLUS the Enjoylife brand is vegan and allergy-free.
Can You Pipe Sweet Potato Frosting
Well, here is an important question. And the answer is YES BUT. How about that for an unclear answer, haha. But I'll explain.
The frosting straight out of the recipe - 1 cup of chips and 1 cup puree - comes out incredibly spreadable and shiny if you blend it into smoothness. This texture is perfectly spreadable. And hardens over time, especially after refrigeration. So I use it this way by dipping cupcakes into it, and sprinkling with chocolate sprinkles or nuts.
If you want to pipe and have loose ripples with your piping, add 2 tbsp of corn starch, stir it up and let the mixture sit for 10 minutes to stiffen. The pipe! Note, however, that with the addition of corn starch, the mixture is not shiny.
Or, for a lesser stiff texture, just chill the frosting in a piping bag and tip. About an hour, pipe your cupcakes and then return them to the refrigerator. I'd say keep them there to keep your piped ripples intact.
Just remember not to add more than 2 tbsp of corn starch or it will turn bitter. I suppose you could instead add powdered sugar instead but that would reduce the nutritional aspect of this frosting with all that additional sugar.
You also need to watch the brand of chocolate you choose. If you choose a brand with 70% or 85% cacao, you might want to add a few tablespoons of powdered sugar or the frosting might be too bitter. In that case, make your frosting, and taste it. Add the sugar if you feel the need.
How Healthy Is Sweet Potato Frosting
Well, sweet potato makes up HALF the ingredients. Shall I repeat that? Half of this frosting is a vegetable. So imagine the nutritional consequences?
They are great! Sweet potato has tons of fiber, essential nutrients, and 700% daily requirement of vitamin A which is awesome for eyes, skin and your immune system.
How to Use Sweet Potato Frosting
Well, of course you can use it on cupcakes and cakes. Here I used my dairy-free chocolate cake batter which ALSO uses sweet potato puree as the egg replacer! I intend to create a new blog post just for chocolate sweet potato cupcakes so check back or follow me on Instagram. That's where I post all new recipes first!
But I also intend to use it as a filling for my chocolate in my holiday chocolate box. (Watch my IG for my chocolate box coming soon!)
I also imagine it would make a great drizzle on ice cream, or even a perfect fudge - just pour it in a pan, and freeze.
2-Ingredient Chocolate Frosting Q & A
How to Make Chocolate Frosting From Scratch
Traditionally you'd blend together butter, chocolate and powdered sugar. But with my recipe, you combine warm sweet potato puree and melted chocolate to make chocolate frosting from scratch.
How Do You Make Chocolate Frosting From Scratch Without Powdered Sugar
Easy, use my 2-ingredient chocolate frosting with sweet potatoes.
How Do You Make Chocolate Frosting Without Cocoa Powder
Also easy, use my 2-ingredient chocolate frosting with sweet potatoes.
Other Vegan Frosting & Icing Recipes
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2-Ingredient Chocolate Frosting With Sweet Potatoes
2-Ingredient Chocolate Frosting with Sweet Potatoes
- 1 cup sweet potato puree (I used Farmer's Market organic sweet potato puree in a can)
- 1 cup chocolate chips (I used Enjoylife semi-sweet mini chips)
Dairy-Free Chocolate Cupcakes
- 1 ½ cups all-purpose flour or a GF mix like Bob's Red Mill's 1 to 1 baking flour
- ½ cup unsweetened cocoa powder or cacao powder which is healthier but more expensive
- ⅓ cup sweet potato puree
- ⅔ cup organic cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup almond milk
- 1 tbsp apple cider vinegar or white vinegar
- 3 tbsp aquafaba, the liquid from a can of chickpeas (Or 3 tbsp of aquafaba, the liquid from a can of chickpeas)
- 1 tsp vanilla extract
Make 2-ingredient Chocolate Frosting with Sweet Potatoes
- Add 1 cup of chocolate chips to a pyrex measuring cup and microwave for 1 minutes.
- Add 1 cup of sweet potato puree from a can to a bowl, and microwave for 30 seconds.
- Stir the melted chocolate chips until the melted chocolate is smooth. Spoon it into the warm sweet potato puree, and stir until smooth. Add to a blender and blend until extremely smooth if you want to.
- It is ready to spread on a cake or cupcakes. If you want to pipe it, add 2 tbsp of corn starch or arrowroot and stir again until combined. Wait about 10 minutes for the corn starch to help the mixture stiffen.Pour into a piping bag fitted with a tip, and refrigerate about 30 minutes or more until you can squeeze the bag and the frosting comes out with the ridges intact.
Prep for Dairy Free Cupcakes
- Preheat your oven to 350 F.
- Line 9 cupcake wells with paper cupcake liners.
- Sift together the flour and cocoa.
- Activate your milk by adding the vinegar to it and stirring so it curdles. This creates a mixture that activates the baking soda and creates a lovely moist crumb.
- To the large mixing bowl, add the flour/cocoa mixture, sugar, baking powder, baking soda, and salt. Use a hand mixer or just a spoon or whisk to combine these dry ingredients.
- Add in the curdled milk, veggie puree, aquafaba and vanilla.
- Mix with a hand-mixer or hand whisk until combined, but don't overmix.
- Pour the batter evenly into cupcake wells.
- Bake for 20 minutes or until a tester comes out clean.
- Let cool for a ten minutes in pans, then pop cupcakes out onto a cooling rack to cool completely before frosting.
- Frost either by spreading or piping. If you follow above instructions to use the sweet potato frosting as a piping frosting, then refrigerate the cupcakes to retain the piping ridges.
- Store frosted cupcakes for 3 days covered.