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Need a rich, creamy frosting recipe? Need one that’s vegan and paleo-friendly? Need one that’s made of 2 vegetables? Okay, maybe no one NEEDS frosting made out of vegetables, but everyone needs to try this delicious frosting.
This frosting is so silky you would never guess that it’s filled with fiber and healthy fats. I’m sure you already know what one of the surprising ingredients is from the title, but the other one may leave you stunned. It’s cauliflower! Okay, okay if you’ve read any of my other recipes I’m sure you guessed it and you’re rolling your eyes, but stay with me here.
While the sweet potato provides the frosting with natural sweetness and starch to help the frosting hold its shape, the cauliflower adds a creamy element without affecting the flavor. Combined with some coconut butter and a touch of vanilla extract, this frosting will make you want to eat it out of the container with a spoon. And it’s so good for you, why not? Just save enough for your cake.
I HIGHLY recommend roasting your sweet potato in the skin for this recipe. Other cooking methods like steaming or boiling will leave it too wet and the frosting will have trouble holding together. Roasting on the other hand helps to caramelize the sweet potatoes' sugars, resulting in an even sweeter frosting.
I like adding a bit of powdered sugar to the frosting to give it a more traditional frosting taste and texture. Feel free to sub powdered monk fruit or simply omit it if you’re paleo. This frosting is sweet enough on its own.
Use this sweet potato frosting to frost cakes, cupcakes, or cookies. I used it to turn my Protein Peanut Butter Banana Muffins. into cupcakes, because as soon as a muffin has frosting on it, it’s a cupcake. And cupcakes are better. End of story.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 36 oz of frosting
600 g (About 1 large or 2 medium) - White Sweet Potato*
350 g - Frozen Cauliflower Florets
48 g - Coconut Butter*
30 g - Powdered Sugar
120-240 ml - Nut MilK
1 tsp - Vanilla Extract
¼ tsp - Kosher Salt
Preheat oven to 400F.
Pierce sweet potato with a fork, place on a baking tray, and bake for 50-60 minutes or until fork tender.
Add cauliflower to a microwave safe bowl. Microwave for 4 minutes or until cooked through.
When cauliflower is cool enough to handle, add to a clean dish towel and squeeze as much excess water out as possible.
Remove sweet potato from the oven. When cool enough to handle, but still warm, remove sweet potato skin.
While sweet potato is still warm, add it to a food processor along with cauliflower, coconut butter, powdered sugar, vanilla and salt. Blend until completely smooth. Pour in nut milk as needed until desired consistency is reached.
Pour frosting out into an airtight container. Allow to chill for at least 1 hour to firm up.
Use to frost cakes, cookies, or anywhere you would usually use frosting.
Store in the fridge for up to 1 week.
You can use any color sweet potato for this recipe, but it will affect the color.
Make sure to use coconut butter NOT coconut oil
Want something else sweet to eat? How about this Healthy, Edible Brownie Batter?