Sweet Potato Buttercream Frosting
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).
Chill a can of full fat coconut milk for a few hours in your refrigerator before making this in order to be able to scoop the cream off the top.
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