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: [‘cooked sweet potatoes’, ‘cocoa’, ‘semisweet chocolate’, ‘agave nectar’, ‘vanilla’, ‘sea salt’]
Quantity of Ingredients: [“300 g cooked sweet potatoes, peeled and mashed (about1 1/2 cups)”,”3 tablespoons cocoa”,”1 ounce semisweet chocolate, melted “,”1/4 cup raw agave nectar or 1/4 cup dark honey”,”2 teaspoons vanilla”,”1/4 teaspoon sea salt”]
Number of Servings: 12
Steps: [‘Whip all the ingredients in a food processor until smooth.’, ‘Chill 1 hour before using.’]