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Chocolate Sweet Potato Frosting Recipe

Recipe adapted from Genevieve Ko


  • 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.