I was totally in love with the taste and concept of Chocolate Sweet Potato Frosting.

A vegetable for goodness sake!

It was easy to work with and as my taste testers said, “just tastes like chocolate cream.”

It lasted forever (a few weeks), froze well, I ate some as a chocolate mousse and it even retained its piping shape when heated! I’ve never seen anything like it. Check out that recipe here.

So of course it would make me want to try it again.

Only this time I had read of a white version – because sometimes you just need white icing instead of chocolate – like on carrot cake.

So apparently sweet potatoes come in white too (I didn’t realise) and they have a purple skin. So I baked it up the same way in preparation to make this and I was a bit dubious that it would turn out white, because when baked, it has a greyish tinge to it. But creamy white it is!

I went a bit heavy on the vanilla extract, as I wanted to make sure it covered any potato taste and this certainly did – it reminded me of a European continental cream.

So no doubt further experimentation is likely, but for now, everyone needs to try this – it’s amazing!

Vanilla Sweet Potato Frosting

1 cup baked white sweet potato (cooled)

¼ cup melted butter

½ cup icing sugar

2 tbs vanilla extract

pinch sea salt

(Optional: 3 tbs coconut milk – see below)

How you do it…

In a food processor, whiz the sweet potato until smooth.

Add rest of ingredients and whiz until well combined. Probably about 20 sec.

So at this point, have a taste and see if you need to adjust it a bit.

If you need it a bit sweeter, add more sugar.

A little smoother, add more butter.

(Or if you are finding it a little thick, a few tablespoons of coconut milk, or whatever milk you use works.)

For this trial I also kept the icing sugar and butter instead of trying honey and coconut oil, just because of the ‘keeping it white’ factor. But I think this switch might be my next experiment.

Enjoy!

Kristy x

PS: underneath that frosting is a Chocolate Cheesecake!