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This recipe is about the frosting, chocolate sweet potato frosting. It’s light and delicious. You can pair it with any type of chocolate cake. Be sure you make the cake first, otherwise, you may have eaten all the frosting before you even start baking the cake – kidding. Well, maybe!
This recipe is adapted from Genevieve Ko and was featured in O Magazine. In the magazine it’s paired with a chocolate zucchini cake which sounds amazing too, but I went for the chocolate sweet potato frosting for frosting-sake and paired it with a dark chocolate cake.
Here are 8 reasons you need to make this chocolate sweet potato frosting
- It tastes amazing. It’s light, yet chocolaty. Dark, yet
- All natural ingredients (depends, of course, on the quality of the type of ingredients you choose)
- It’s got a vegetable in it, so it’s good to serve kids 🙂
- Only 2 ingredients. Yep, truth!
- It really couldn’t be any easier to make. Of all the frosting recipes I make, this one has to be the easiest I’ve ever made.
- One pan. Yep, truth again. Only one pan. No mixer. No whisk. Just a pan and a spatula or spoon.
- It frosts with ease. No tears in the cake. I even used the same spatula to frost that I’d used to stir the sweet potato mixture on the stove.
- No measuring. You read that right. Just a can of sweet potato puree and 10 oz. of chocolate. I guess you might need to measure the chocolate, but depends on what kind you use. (I used a bar chocolate and some morsels.)
It takes just a can of sweet potato puree and some chocolate (I used a mixture of dark and semi sweet).
Just heat the sweet potato puree in a pan on your stove until it’s warm.
Add the chocolate bits.
Remove from heat and stir the chocolate into the sweet potato puree.
Just stir until all the chocolate is melted and incorporated into the sweet potato puree. It will thicken as the chocolate melts and the frosting cools.
Look how smooth it is!
Now it’s time to cut a slice.
And take a bite! It’s delicious! You’ll be so surprised by the lightness. If you didn’t know it was sweet potato, you wouldn’t be able to guess it!
- 15- oz can sweet potato puree not sweet potato pie filling
- 10 oz. semisweet or bittersweet chocolate
- Heat the sweet potato puree in a small saucepan, over medium heat until it simmers (some bubbles, but not boiling). Stir the potato puree while it's heating.
- Stir in the chocolate (I used half semisweet and 1/2 bittersweet) until combined.
- Continue stirring until the mixture is at room temperature.
- Frosting will be complete when soft peaks form. This frosting doesn't get thick like a traditional frosting, but when spread on a cooled cake it hold up just fine.
- Ice cake.