This recipe makes enough to frost one dozen cupcakes or a 9-inch cake (double the recipe for a layer cake). Use white-fleshed sweet potatoes for a white frosting (that can also be colored with natural food dye).
Preparation Note
Chill a can of full fat coconut milk for a few hours in your refrigerator before making this in order to be able to scoop the cream off the top.
Ingredients
1 cups
cooked, mashed
sweet potatoes
(still warm)
½ cups
coconut cream
¼ cups
maple syrup
¼ cups
softened
coconut oil
2 tablespoons
arrowroot powder
(or tapioca flour)
1 tablespoons
unsweetened applesauce
1 tablespoons
vanilla extract
1 pinches
sea salt