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window.ATGalleries[53380] = {“id”:53380,”type”:”Cooking Lesson”,”images”:[{“image_id”:”71f4c13060a52bd109ae2fa2a89533ff5b9c3a70″,”caption”:”\u003cb\u003eBake the sweet potato\u003c/b\u003e: 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.”,”image”:{“id”:”71f4c13060a52bd109ae2fa2a89533ff5b9c3a70″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:857,”created_at”:”2017-01-24T19:11:39.943-05:00″,”updated_at”:”2017-01-28T14:44:16.924-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotatoFrosting_33935.jpg”,”alt_text”:””,”exclude_from_color_search”:false,”crop”:””,”ancestor”:null}},{“image_id”:”15693769b397fca2f7c3589d3e3c86ce8c61f095″,”caption”:”\u003cb\u003eCool and purée the potato\u003c/b\u003e: 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. “,”image”:{“id”:”15693769b397fca2f7c3589d3e3c86ce8c61f095″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T19:11:39.970-05:00″,”updated_at”:”2017-01-24T19:11:39.970-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotatoFrosting_33936.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”823e3bf0919a1a39962720eba671892f9af8fdb9″,”caption”:”\u003cb\u003eAdd the chocolate\u003c/b\u003e: Add the chocolate to the food processor and pulse to combine, the sweet potatoes should still be warm and melt the chocolate. “,”image”:{“id”:”823e3bf0919a1a39962720eba671892f9af8fdb9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T19:11:45.521-05:00″,”updated_at”:”2017-01-24T19:11:45.521-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotatoFrosting_33946.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ca9fa20b539fbaf26b79fd7b83a823b296d6dacd”,”caption”:”\u003cb\u003eStir until well combined and cooled\u003c/b\u003e: Transfer the frosting to a medium bowl and continue to stir until the sweet potato cools completely and the frosting begins to thicken. “,”image”:{“id”:”ca9fa20b539fbaf26b79fd7b83a823b296d6dacd”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:757,”created_at”:”2017-01-24T19:11:40.146-05:00″,”updated_at”:”2017-01-24T19:11:40.448-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotatoFrosting_33952.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8342f235a1280da5a20eff64cb74186d8fb471f4″,”caption”:”\u003cb\u003eUse or store\u003c/b\u003e: 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.”,”image”:{“id”:”8342f235a1280da5a20eff64cb74186d8fb471f4″,”width”:5428,”height”:3619,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T19:11:44.860-05:00″,”updated_at”:”2017-01-24T19:11:44.860-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotatoFrosting_33959.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8044ca4302d3c5ce2bb2dc64ded6834332a1ceb9″,”caption”:””,”image”:{“id”:”8044ca4302d3c5ce2bb2dc64ded6834332a1ceb9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-01-24T19:11:48.554-05:00″,”updated_at”:”2017-01-24T19:11:48.554-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_SweetPotatoFrosting_33981.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
That lush, rich chocolate frosting you see is made from just two ingredients, and one of them is a vegetable. Chocolate sweet potato frosting is a recipe I investigated with a heft of skepticism. Would the combination of chocolate and sweet potato purée create a luscious frosting the internet had promised me, or was it just a guise for getting unsuspecting eaters (namely, my children) to eat more vegetables?
Much to my surprise and delight, the combination of baked sweet potato purée and semi-sweet chocolate led to the discovery of my new favorite frosting. With a whipped texture that rivals the canned stuff and a light, custard-like flavor that tastes nothing like sweet potatoes, this two-ingredient frosting is easier to make than buttercream frosting and just as welcome on cupcakes or birthday cakes.
