Low-Fat Vegan Vanilla Frosting (made with Japanese sweet potato!

• Vegan
• Gluten free

• Produce

  • 1 cup Japanese sweet potato, baked and mashed

• Refrigerated

  • 4 tbsp Nondairy milk

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Vanilla bean, powder

Found on feastingonfruit.com

Description

Ingredients

• 1 cup baked and mashed Japanese sweet potato*
• 2-3 tbsp maple syrup
• 4-5 tbsps nondairy milk
• 1 tsp vanilla bean powder

Directions

• Combine all the ingredients except for the nondairy milk in a food processor.
• Process, adding nondairy milk one tablespoon at a time until it is creamy and smooth. It may take a while to get rid of all the lumps (up to 2 or 3 minutes of processing time).
• Pipe or spread onto your cake/bread/cookie and enjoy. It is best used immediately after making as it will become much more firm and difficult to spread in the fridge.