Dairy-Free Sweet Potato Buttercream Frosting (refined sugar-free, vegan)

Ali Segersten
Dairy-Free Sweet Potato Buttercream Frosting (refined sugar-free, vegan)

It's not easy coming up with a whole food-based frosting that is as nutritious as it is tasty, but way back in 2010 I came up a sweet potato icing recipe based off of the ingredients I was using in the liquids for this Buckwheat Cinnamon Roll Recipe. I've made a number of different variations on this theme and included some in my cookbooks. I have even made this into a chocolate sweet potato frosting!

Below you will find a delicious dairy-free sweet potato buttercream that you can use to frost cupcakes or cookies. Use this frosting to make sandwich cookies using my Gluten-Free Shortbread Cookie Recipe, or use it to frost your favorite cupcakes. Using orange-fleshed sweet potatoes will create a beautiful orange frosting (perfect for fall holidays), while using white-fleshed sweet potatoes will create a gorgeous white frosting (to replace those sugary vanilla frostings).

Recipe from our Meal Planner

Sweet Potato Buttercream Frosting

Dairy-Free Vegan Sweet Potato Buttercream Frosting
Servings
12
Cook Time
15 minutes
Prep Time
10 minutes

This recipe makes enough to frost one dozen cupcakes or a 9-inch cake (double the recipe for a layer cake). Use white-fleshed sweet potatoes for a white frosting (that can also be colored with natural food dye). 

Tip

To cook the sweet potatoes, I usually just slice them into thick rounds (leaving the skin on) and then place them into a small pot filled part way with water, then cover and cook over medium heat until tender. You can also bake them whole in your oven or steam them using a steamer basket.

Ingredients
1 cups cooked, mashed sweet potatoes (still warm)
½ cups coconut cream
¼ cups maple syrup
¼ cups softened coconut oil
2 tablespoons arrowroot powder (or tapioca flour)
1 tablespoons unsweetened applesauce
1 tablespoons vanilla extract
1 pinches sea salt
Directions
  1. Place all ingredients into a high powered blender or food processor and blend until super smooth and creamy.
  2. Scoop frosting out using a rubber spatula and place into a glass bowl.
  3. Cover and refrigerate overnight or place uncovered into your freezer and chill for about 30 minutes, whisking frequently with a fork. The mixture will thicken into a beautiful, spreadable frosting. If you have it in the refrigerator, then be sure to whip it up using a fork or an electric mixer before using.
  4. Frosting will last in the refrigerator for up to 10 days, or a few months in your freezer.

Use this recipe in our Meal Planner

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Posted In
cakes coconut cream cookies dairy-free dessert egg-free frosting grain-free halloween holidays nut-free sweet potatoes Thanksgiving Recipes vegan Yams recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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