Purple Sweet Potato Frosting Recipes

DAIRY-FREE SWEET POTATO FROSTING

Steps:

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

PURPLE SWEET POTATO FROSTING

Steps:

• Peel and cut the sweet potato into 1-inch chunks. Arrange a steam basket in a 2-quart saucepan and fill it with 1 inch of water. Pour the potatoes into the basket and bring the water to a boil. When the water is boiling, lower the heat and cover the pot, letting the potatoes cook until tender, about 10 to 15 minutes. They should be very soft and easily pierced with a fork.
• Drain the potatoes and mash them with a fork until relatively smooth. Measure out a tightly packed cup of mashed sweet potato, and reserve any leftover cooked potato for use in a smoothie later. (Try my Sweet Potato smoothie recipe!)
• Add the cup of mashed sweet potato to a blender, along with the maple syrup, coconut oil, vanilla, almond extract, salt, and milk. I like to start with just 2 tablespoons of non-dairy milk and blend until very smooth, but you can add up to 2 more tablespoons if needed to help the blender along. This works best when the potatoes are still slightly warm, so that the coconut oil remains liquid while blending. Using a milk makes the purple frosting slightly lighter in color; using only water will make it a darker purple color.
• Pour the blended potato frosting into an airtight container with a lid, and place it in the fridge to set. It should thicken up in about 8 hours, so it's best to make this the night before you need it so it can thicken overnight in the fridge.
• Spread the frosting on your favorite cake or cupcakes. This recipe makes roughtly 2 cups of frosting, which should frost 12 cupcakes or a single layer cake. For a two-layer cake, I recommend making a double batch.

ROASTED PURPLE SWEET POTATOES

Steps:

• Cut 2 large purple sweet potatoes into thin wedges. Toss on a rimmed baking sheet with 1/2 lemon (quartered and sliced), 3 tablespoons olive oil, 1 tablespoon harissa and 1 teaspoon ground cumin; season with salt and pepper. Roast at 425˚ F, stirring once, until tender and lightly browned, 30 minutes. Top with chopped parsley.

MASHED PURPLE SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke holes all over potatoes with a fork. Arrange in a baking dish.
• Bake in preheated oven until potatoes are easily pierced with a knife, about 45 minutes.
• Cut potatoes in half, widthwise, on a cutting board. Scoop flesh into a mixing bowl. Add coconut milk, lime juice, salt and pepper to taste. Beat with an electric mixer until smooth.