Description
This amazingly simple recipe only requires two ingredients: chocolate and sweet potatoes. Use this dark, creamy frosting on cakes, cupcakes, or even as a fruit dip.
Scale
Ingredients
1 large sweet potato (about 18 ounces)
12 ounces dark or semisweet chocolate, chopped or chips
Instructions
- Preheat oven to 375 degrees. Place the sweet potato directly on the oven rack with a baking sheet placed on the rack below to catch drips. Bake for about 1 hour or until the sweet potato is tender.
- Remove the potato from the oven and allow to cool slightly. Remove the peel and puree the flesh in a food processor until smooth.
- Add the chocolate to the food processor and pulse to combine.
- Transfer the mixture to a medium bowl and continue stirring until smooth and silky.
- Let the frosting cool down in the refrigerator for about 20 minutes before frosting your cake or cupcakes.
Notes
If not using immediately, store the frosting in an airtight container in the refrigerator. The cooled frosting will be thick and hard to spread after storing, so carefully reheat in the microwave at 30 second intervals until creamy and easy to spread.