Whipped Sweet Potato “"Frosting”"
 
Prep time
Cook time
Total time
 
Recipe and photos by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011), which features 150 mouthwatering seasonal recipes.You can also view more of Betsy's great recipes at The Blooming Platter website.
Author:
Serves: Enough for 12 cupcakes
Ingredients
  • 2 Medium Sweet Potatoes, baked or microwaved until tender, peeled, and flesh scooped into the bowl of a food processor (I pierce them and microwave for approximately 6-8 minutes)
  • 2 Tablespoons Unsweetened Soymilk (use unsweetened rice or coconut milk beverage for soy-free)
  • 1 Tablespoon Dairy-Free Margarine
  • Sea Salt and White Pepper to taste (you can use black pepper, but little flecks may show)
Instructions
  1. Process in a food processor until smooth, scraping down the sides of the bowl as necessary.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/savory-black-bean-cupcakes-with-whipped-sweet-potato-frosting