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Sweet Potato Frosting

5 from 125 votes

This chocolate sweet potato frosting is thick, rich, smooth, and luxuriously delicious!

Healthy Vegan Sweet Potato Frosting

Did I mention the part about how you only need two ingredients???

You’ll want to spread this rich chocolate sweet potato frosting over everything!

Cupcakes, mug cakes, brownies, layer cakes, birthday cakes…

The chocolate frosting is so delicious and easy to whip up that it’s almost impossible to believe the ingredients – no butter, no shortening, and no powdered sugar!

Also make these Sweet Potato Brownies

Bowl Of Melted Chocolate

Chocolate sweet potato frosting ingredients

Literally the only two ingredients in this recipe are sweet potato and chocolate chips!

It’s important to bake the sweet potato instead of microwaving or steaming, because this will yield the richest, sweetest flavor. It also will ensure the frosting is not watery.

I like to use vegan chocolate chips, but you can use your favorite. Feel free to experiment with dark chocolate, milk chocolate, or semi sweet chocolate chips. Maybe even white chocolate chips!

For vegan sweet potato frosting, look for dairy free chocolate chips. The recipe can also be gluten free, soy free, egg free, nut free, and paleo with sugar free chocolate chips.

Sweet Potato Brownie With Frosting

Can you make the recipe without chocolate chips?

If you want to experiment with using cocoa powder instead of chocolate chips, I would recommend adding a fat source, such as almond butter, for richness.

Or try my Healthy Chocolate Frosting or Chocolate Cream Cheese Frosting.

If you don’t have chips on hand and don’t want to make a special trip to the grocery store, another option is to take a chocolate bar and break it up into small pieces to use instead of chocolate chips.

Food Processor Sweet Potato Frosting

How to make sweet potato frosting

Bake your sweet potato, then let it cool a little, so it’s not super hot.

Scoop the sweet potato flesh into a food processor. Discard the skin, or eat it on its own. Sweet potato skin is a good source of fiber.

Carefully melt the chocolate chips, either in the microwave or using a double boiler. Chocolate can burn quickly, so be sure to take the chips out of the heat before they are fully melted and stir until smooth.

Add the melted chocolate to the food processor. Blend until thick and smooth.

The frosting can be piped through a piping bag or ziploc fitted with an icing tip, so it’s perfect for cake decorating!

Leftover chocolate chips? Make Protein Pudding

Chocolate Chips

Sweet potato frosting nutrition

While chocolate chips are not exactly a health food, the sweet potato offers vitamin A, fiber, vitamin C, vitamin B, potassium, copper, and niacin.

It’s also a much healthier choice than most packaged or buttercream frosting recipes, like the ones from Duncan Hines, Betty Crocker, or Pillsbury.

To compare, an equal serving of Pillsbury chocolate fudge frosting has more than twice as many calories and carbs, with three times the sugar and no fiber or protein.

Above – watch the sweet potato frosting recipe video

How To Make Sweet Potato Chocolate Frosting (No Butter!)
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Sweet Potato Frosting

This chocolate sweet potato frosting is thick, rich, smooth, and luxuriously delicious!
Prep Time 5 minutes
Total Time 5 minutes
Yield 3 cups
5 from 125 votes


  • 1 large sweet potato, baked (not steamed or microwaved)
  • 12 oz semi sweet chocolate chips


  • Let the sweet potato cool after baking, so it’s not super hot. (Here is the hands-down best way How to cook sweet potatoes.) Scoop just the flesh into a food processor. Carefully melt the chocolate chips. Add them to the food processor, and blend everything together until smooth. 
    View Nutrition Facts


Try the frosting on this Chocolate Mug Cake.

Have you made this recipe?

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Published on July 13, 2022

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  1. Heather says

    Is there an estimate on the measurement of the sweet potato, as I already have some puree in my freezer and could try it with that, but I’m not sure how to use.

  2. Karen Smith says

    This sounds amazing! Is there a cup measurement or a weight measurement as the sweet potatoes vary greatly in size.

  3. Kat says

    Do you think it would be possible to just beat this together with a whisk (or fork or something)?

    Or is the processor necessary for the correct texture?
    Thanks. 🙂

    • CCK Media Team says

      The sweet potato would not be anywhere near as smooth, but you can definitely do that if you don’t mind the texture.

    • CCK Media Team says

      We don’t recommend freezing frosting in general because you will lose a lot of the creaminess. But technically it can be frozen.

    • CCK Media Team says

      We have never tried. If you do try, we’d guess that something like roasted kabocha squash might work best. Be sure to report back if you experiment!

  4. Evey says

    Alternatively, you could just use semi-sweet, as it doesn’t contain any “vegan no no” ingredients, like dairy. Milk is usually only in milk, white, gold and even in ruby (unfortunately) chocolate. Enjoy Life is a decent, albeit pricey brand for those who may suffer from allergies to soy, among other things, dairy included, for those of you who are vegan. Sorry… kind of a chocolate connoisseur and hobby chocolatier, of sorts and know a thing, or two about chocolate. Not a pro, by any means, but I do buy a decent brand of couverture chocolate and I know how to temper and do some fancy things. :o) Take the advice, or leave it. :o) That’s all. Have a great day, y’all and Katie, keep these delicious recipes going. Though I’m not a vegan, I do enjoy and use some of your recipes, simply for the more natural, nutritional and lower macros/calories.

  5. Frank says

    5 stars
    I just made a batch of this and used it to frost a vegan chocolate cake. It worked wonderfully! I had several tablespoons left in the bowl, so I puzzled over what I might do with it. Then I remembered that I had some whole wheat bagels! I toasted one and spread the frosting on top. It melted and tasted fantastic!

  6. BeanLord says

    5 stars
    Made this and am really impressed by the consistency. It turns out pretty similar to normal frosting recipes that get their texture from loads of powdered sugar. I actually subbed unsweetened baker’s chocolate for about a third of the chocolate chips, and it’s still pretty sweet. If you want a sugar-free frosting, I think it would turn out well with all unsweetened chocolate plus some stevia/sweetener of choice.

  7. Homeschool Mom says

    5 stars
    Evey, I wonder if you live in a different location than I do? I’m in the midwestern U.S., and most semi-sweet chocolate sold in stores here does have milk, milkfat, or milk powder as an ingredient. We have to go out of our way to find dairy-free chocolate. Trader Joe’s grocery store currently carries semi-sweet chips that don’t have dairy ingredients.

    I made this tonight and it was good! The flavor and texture was best when the frosting was completely cooled. It worked well with 1 c sweet potato flesh and 8 oz chocolate chips as I only had a smaller sweet potato to work with. Glad I found this recipe!

    Due to the sweet potato, I assume leftover frosted cake should be in the refrigerator?

5 from 125 votes (120 ratings without comment)

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