Total Time
1hr 5mins
Prep 1 hr 5 mins
Cook 0 mins

Who knew that sweet potatoes, cocoa, agave and semisweet chocolate could make such a delectable frosting? I adapted the recipe from http://www.sandisallergyfreerecipes.net/chocolate-sweet-potato-frosting-dairy-free-refined-sugar-free/ and used it on my gorgeous ricotta cake - nobody could tell it was almost fat free!

Ingredients Nutrition

  • 300 g cooked sweet potatoes, peeled and mashed (about1 1/2 cups)
  • 3 tablespoons cocoa
  • 1 ounce semisweet chocolate, melted
  • 14 cup raw agave nectar or 14 cup dark honey
  • 2 teaspoons vanilla
  • 14 teaspoon sea salt

Directions

  1. Whip all the ingredients in a food processor until smooth.
  2. Chill 1 hour before using.