Creamy Low Sugar Chocolate Frosting

This thick and creamy chocolate frosting is an allergy-friendly alternative based around the almighty sweet potato!

Jade had a birthday this past weekend, reviving my need for a good, healthy frosting. She requested chocolate cupcakes with chocolate frosting as her treat, and it is my duty as a mother to oblige (and lick spoons along the way). 🙂

How does one make a healthy frosting recipe sans copious amounts of sugar or nuts or dairy?? Well, let me tell you!

I had tried this recipe some months back for my birthday, but shelved the idea due to execution issues.

After remaking it this weekend, I now realize what a gem it truly is, particularly, for those of us with allergies.

Based around either sweet potato (or yam, if you prefer), this lower sugar recipe is delicious atop either cake or cupcakes.

The orange tuber adds a natural sweetness, reducing the need for tons of added sugar. It also fluffs up quite well when blended, and lends a decent amount of nutrition to the recipe.

The kids all loved this frosting, and it went great atop some gluten-free cupcakes. Those need a bit of tweaking yet, but if I perfect them, I’ll be sure to post the recipe.

Until then, you could enjoy it on this yellow cake, a family favorite. 🙂

Notes:

Recipe is based on 12 servings (for 12 cupcakes), but it really makes enough for about 24 cupcakes or one double layer cake.

This recipe works best with room temperature ingredients.

Coconut oil helps the frosting to maintain structure after being chilled, so I wouldn’t recommend substituting it. Butter would be the next best thing!

For best results, bake your sweet potatoes low and slow, as this yields a sweeter taste!

My method for baking them is:

1. Wash sweet potatoes

2. Poke sweet potatoes 9-12 times with a fork

3. Lay sweet potatoes on a baking sheet

4. Put sweet potatoes into cold oven

5. Set oven to 300 degrees

6. Bake sweet potatoes until easily pierced with a fork (1-2 hours).

Bake time will vary depending on the size!