Sweet Potato Chocolate Frosting

You need chocolate frosting. You also need to eat your vegetables!
Luckily, this chocolate frosting, which also happens to be low-fat, vegan and soy-free, has you covered on both fronts.
The very veggie secret? Vitamin A-rich, fiber-fabulous sweet potatoes! While these tasty tubers may sound like a strange base for frosting, when whipped, they have all the right stuff: a smooth, creamy texture, the ability to hold their shape for decorating, and a mellow flavor that melds beautifully with cocoa and vanilla.
The result is surprisingly delicious. I only wish I could take credit for the idea! Instead, I was inspired by the chocolate sweet potato frosting at Sandi’s Allergy Free Recipes. A chocolate craving and a little tinkering later — especially a touch of coffee to deepen the cocoa flavor — and my version of this tasty treat was born.
So, are you game for sweet potato frosting?

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Sweet Potato Chocolate Frosting

Makes about 3 cups of frosting, enough for 18 cupcakes

Ingredients

• 2 cups cooked orange sweet potatoes (I used two, sweet potatoes, 6 to 7 inches in length, baked or microwaved)
• ½ cup cocoa powder
• ½ cup agave nectar
• 2 tablespoons almond butter
• 2 teaspoons vanilla extract
• 1 teaspoon imitation butter flavor (optional)
• ½ teaspoon instant espresso powder or instant coffee
• ½ teaspoon salt
• almond milk, if needed, to thin

Directions

1. Combine all ingredients in a food processor. Process until smooth, about 1 to 2 minutes. Stop to scrape the sides of the food processor as needed.  If your frosting is too thick, thin with small amounts of almond milk until you reach the desired consistency. 
2. Can be made up to three days in advance. Store in the refrigerator, where it will stay spreadable.