| Prep Time: 5 minutes | Cook time: 0 | Serves: 8-12 |
After publishing, we were contacted by Dreena Burton herself (!), who informed us that she came up with the OG whole-foods plant-based sweet potato cake and frosting. You can imagine that for a small-time blog, it was pretty exciting to have our second comment ever come from a celebrity! You can read more about her and her recipes at https://dreenaburton.com/.
This sweet potato frosting is alchemy: Start with a vegetable, finish with a creamy, chocolate frosting. Unlike regular frosting, however, it’s not loaded with fats, but with carotenoids!
Ingredients
- 1 cup sweet potato, peeled, cooked, cooled, pureed
- 3/4 cup raw cashews, boiled for 30 minutes and pureed until smooth (add almond milk to thin if needed)
- 2/3-3/4 cup turbinado sugar (process sugar to a finer texture if preferred)
- 1/2 cup cocoa powder
- 1 tsp vanilla
- 1/4 tsp salt
- (1-5 tbsp almond milk if necessary)
Instructions
- Put all ingredients in blender or food processor and puree until smooth. Add additional sweetener to taste and thin with almond milk if necessary.
Enjoy!
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