Saturday, October 29, 2016

Dairy-Free Sweet Potato Buttercream Frosting (refined sugar-free, vegan)


It's not easy coming up with a whole food-based frosting that is as nutritious as it is tasty, but way back in 2010 I came up a sweet potato icing recipe based off of the ingredients I was using in the liquids for this Buckwheat Cinnamon Roll Recipe. I've made a number of different variations on this theme and included some in my cookbooks. I have even made this into a chocolate sweet potato frosting! Below you will find a delicious dairy-free sweet potato buttercream that you can use to frost your cakes or cookies.

Use this frosting to make sandwich cookies using my Gluten-Free Shortbread Cookie Recipe, or use it to frost your favorite cupcakes. Using orange-fleshed sweet potatoes will create a beautiful orange frosting (perfect for fall holidays), while using white-fleshed sweet potatoes will create a gorgeous white frosting (to replace those sugary vanilla frostings).



Sweet Potato Buttercream Frosting

To cook the sweet potatoes, I usually just slice them into thick rounds (leaving the skin on) and then place them into a small pot filled part way with water, then cover and cook over medium heat until tender. You can also bake them whole in your oven or steam them using a steamer basket.

1 cup cooked, mashed sweet potatoes (still warm)
1/2 cup coconut cream (scooped from the top of a chilled can of full-fat coconut milk)
1/4 cup pure maple syrup
1/4 cup softened coconut oil
2 tablespoons arrowroot powder
1 tablespoon unsweetened applesauce
1 tablespoon vanilla
pinch sea salt

Place all ingredients into a high powered blender or food processor and blend until super smooth and creamy. Scoop frosting out using a rubber spatula and place into a glass bowl. Cover and refrigerate overnight or place uncovered into your freezer and chill for about 30 minutes, whisking frequently with a fork. The mixture will thicken into a beautiful, spreadable frosting. If you have it in the refrigerator, then be sure to whip it up using a fork before using.

Frosting will last in the refrigerator for up to 10 days, or a few months in your freezer.

Yield: enough to frost 1 dozen cupcakes or a 9-inch cake (double the recipe for a layer cake)



Subscribe to this blog via Email
Follow me on Facebook
Follow me on Twitter
Follow me on Instagram

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

4 comments:

  1. Hi Ali: I just wanted to let you know that I made this recipe for my daughter's 2nd birthday yesterday and it was a hit! I used white sweet potatoes and then colored the frosting with natural food dyes. I used your suggestion for decorating with freeze dried fruit. Thank you again!

    ReplyDelete
    Replies
    1. Hi Jill,

      Thanks so much for your feedback! I bet the frosting was gorgeous. What a special treat for your daughter! :)

      Delete
  2. I forgot to mention that I used the your grain-free chocolate cupcakes here on the blog too. Perfect for my nut, gluten, and dairy sensitive child!

    ReplyDelete
    Replies
    1. Yay! Glad you enjoyed that recipe. Thank you! :)

      Delete

Join the Conversation!

I'd love to hear your feedback with my recipes. If you make any changes or substitutions then please share what you did so others can learn.

If you have a question about a recipe, please leave it here. I will do my best to answer it when I have time.

Comment moderation is in place. Your comment will be only be visible here once I publish it.

Thanks and Happy Cooking! ~Ali :)