Dairy-Free Frosting – with Purple Sweet Potato!

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I have introduced a new ingredient into my kitchen, the Purple Sweet Potatoes! And have discovered that it makes the most delicious dairy-free frosting to go on top of my favourite Chocolate Cake!

I am not a big fan of cake with a lot of frosting on top, they are usually far too sweet and I just can’t taste anything else but sugar! To go with my gluten-free chocolate cake, I wanted to make a frosting which wouldn’t be overly sweet and enhance the other flavours. TADA!  I have just found how to make the best use of my Purple Sweet Potatoes! 😊

Purple Sweet Potatoes makes the perfect frosting, and here are the reasons why:

• First, its natural sweetness means that no much sugar is needed!
• Second, its vibrant purple colour means that there is no need for food colouring!
• Finally, its thick consistency holds its shape on top of the cake!

The soft and silky texture of the Purple Sweet Potato frosting and its natural sweetness makes you want to enjoy it by the spoonful … but combine it with this rich and dense chocolate cake …  and you are going to heaven 😊

Revisitons … Pâtissons !

I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!

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Dairy-Free Sweet Potato Frosting

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

The soft and silky texture of the purple sweet potato frosting and its natural sweetness makes it the perfect addition to any cakes!

Servings: 1 cake

Ingredients

• 1 can of full-fat coconut milk
• 200 gr purple sweet potatoes
• 40 gr superfine cane sugar*
• 1 tsp. vanilla, almond or chocolate extract (the choice is yours)

Instructions

1. Place the can of coconut milk into the fridge 4 to 6 hours before making the recipe, and pop the whisk of your electric mixer in the freezer 10 minutes ahead of time.

   
   

2. Peel and cut your sweet potatoes into small chunks. Place into your steamer and leave until cooked (around 10 minutes). Once cooked mash the sweet potatoes with a fork and let them cool a little before going on to the next step.

   
   

3. When opening the can of coconut milk, the milk should have become solid and separated from the water. Pour the coconut milk into the bowl of your electric mixer leaving the water aside.

   
   

4. Add the mash purple sweet potatoes into the bowl and whisk until well combined.

   
   

5. Next add 1 tbsp. of superfine cane sugar, whisk for 30 seconds before adding another tbsp. Follow the same process until there is no sugar left.

   
   

6. Finally, add the extract of your choice and mix one last time before transferring into the fridge for at least one hour.

   
   

   The frosting will become thicker and will be perfect to spread and/or pipe on top of your cake.

Recipe Notes

*for best results grind the cane sugar into a spice grinder