This sweet potato frosting blew my expectations out of the water! If made with the right proportions, no one will detect the potato! If yours turns out a tad "potatoey" (mine has on ocassion), simply add 1 more tablespoon each of cocoa powder, coconut oil, and date syrup. This frosting is easily made vegan or paleo.
* Honey and date syrup yield similar results. I prefer date syrup because there is no honey flavor in the frosting. I have also tested this recipe using whole dates. If using dates, soak them in hot water first, and then add when you would add the liquid sweetener. It will take longer to process, but the result should still be a creamy and spreadable frosting. This option yields a frosting that tastes a bit fibrous, but is still delicious on baked goods.
**I have made this both with coconut oil and grapeseed oil. I love the coconut flavor. If choosing coconut oil, the frosting will become slightly hard (more like a firm fudge) when refrigerated. If using grapeseed oil, the consistency will be the same at room temperature, and it will stay soft after being refrigerated. The grapeseed oil also has no flavor, if you don't like coconut or prefer not to have that flavor in your frosting.