Post by wilderness on Aug 20, 2019 8:03:37 GMT -5
Chocolate Sweet Potato Frosting-annrms
Cake and frosting, Low Calorie Desserts
Servings : About 3 cups Source : Thekitchn.com
Ingredients
1 large sweet potato (about 18 ounces)
12 ounces dark or semi-sweet chocolate, finely chopped or chips
Bake the sweet potato: Arrange a rack in the middle of the oven and heat to 375°F. Place the sweet potato directly on the oven rack (place a piece of aluminum foil onto the rack below if you're worried about drips). Bake until tender, about 1 hour.
Cool and purée the potato: Cool the potato for about 30 minutes, or until you can comfortably handle it. Scoop the tender orange flesh out of the peel and and purée in a food processor fitted with the blade attachment.
Add the chocolate: Add the chocolate to the food processor and pulse to combine; the sweet potatoes should still be warm and melt the chocolate.
Stir until well-combined and cooled: Transfer the frosting to a medium bowl and continue to stir until the sweet potato cools completely and the frosting begins to thicken.
Use or store: Use the frosting immediately or store in an airtight container in the refrigerator until ready to use. The cooled frosting can be gently reheated in the microwave with 30-second bursts until spreadable.
Calories 244
Fat 12.8 g (19.7%)
Saturated 7.6 g (37.8%)
Carbs 36.4 g (12.1%)
Fiber 3.9 g (15.5%)
Sugars 25.1 g
Protein 2.5 g (5%)
Sodium 29.9 mg (1.2%)
Cake and frosting, Low Calorie Desserts
Servings : About 3 cups Source : Thekitchn.com
Ingredients
1 large sweet potato (about 18 ounces)
12 ounces dark or semi-sweet chocolate, finely chopped or chips
Directions
Bake the sweet potato: Arrange a rack in the middle of the oven and heat to 375°F. Place the sweet potato directly on the oven rack (place a piece of aluminum foil onto the rack below if you're worried about drips). Bake until tender, about 1 hour.
Cool and purée the potato: Cool the potato for about 30 minutes, or until you can comfortably handle it. Scoop the tender orange flesh out of the peel and and purée in a food processor fitted with the blade attachment.
Add the chocolate: Add the chocolate to the food processor and pulse to combine; the sweet potatoes should still be warm and melt the chocolate.
Stir until well-combined and cooled: Transfer the frosting to a medium bowl and continue to stir until the sweet potato cools completely and the frosting begins to thicken.
Use or store: Use the frosting immediately or store in an airtight container in the refrigerator until ready to use. The cooled frosting can be gently reheated in the microwave with 30-second bursts until spreadable.
Nutrition
Calories 244
Fat 12.8 g (19.7%)
Saturated 7.6 g (37.8%)
Carbs 36.4 g (12.1%)
Fiber 3.9 g (15.5%)
Sugars 25.1 g
Protein 2.5 g (5%)
Sodium 29.9 mg (1.2%)
