Sweet Potato Frosting
I was reading about a cake that used butternut squash in the batter and I thought, why not use it in the frosting? I usually find frosting to be too sweet so this seemed like a great alternative. Instead of squash I chose naturally sweet yams which means adding less sugar. The yam also makes the frosting stiff enough so adding powdered sugar is not necessary. Instead, I’ve use some agave as the sweetener and I think it works well. Some butter and cream cheese give it a nice creamy, frosting texture. Put it on top of a spice cake and you have a fantastic holiday dessert.
14 oz, about 1¾ cup 4 Tbsps butter, melted 6 Tbsps agave 1 Tsp vanilla extract 8 oz cream cheese, softened to room temperature
Rinse and slice the yam(s) in half lengthwise. Place them cut side down on a dinner plate. Microwave on high for about 7 minutes or until cooked through. Hold with a towel and pull off the peel.
Place the yam in the food processor with the melted butter, agave and vanilla and beat for 30 seconds. Scrape down the sides of the bowl and beat for 30 seconds again. Repeat until the mixture is smooth. Let it cool to room temperature.
Add the softened cream cheese and beat for 30 seconds. Scrape down the sides and beat again until smooth.
For the spice cake, use your favorite vanilla cake mix or recipe (you can also use carrot cake) and add 2 tsps. cinnamon, a pinch of allspice, a pinch of ground cloves and ½ tsp freshly ground ginger (grate it on a microplane).