Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

Just as I did with Cinnamon Sweet Potato Frosting, with this frosting I was aiming for a light, low fat icing.

I still remember when a coworker first told me about a recipe she had seen with brownies and sweet potato icing. She was going to bring in the recipe for me to see, but I told her no thank you. You see when I see a picture or hear of a food I start getting inspired you thinking. I really enjoy figuring out how to make foods work together without seeing someone else’s recipe first.

I was intrigued… Hmm sweet potato as a base for an icing. It almost seems as though there is a ping pong ball bouncing throughout my head with lovely ides and combinations that work well together.

Chocolate Sweet Potato Frosting

This icing is so lovely. Light and fluffy enough to fool anyone… No one would every know how good it is for you!

I am completely happy with the results, as are all the people who have tried it! ūüôā

One of my taste testers, (who has no food allergies) even asked me for the recipe before it was posted so she could make it for her birthday cake.

Chocolate Sweet Potato Frosting (Dairy Free/ Refined Sugar Free)

1 1/2 c. cooked sweet potatoes or yams

3 Tbsp. cocoa

4 Tbsp. honey (or desired liquid sweetener)

1 tsp. vanilla

1/4 tsp. sea salt

Whip cooked, cooled sweet potatoes with magic bullet, ninja or food processor. Add remaining ingredients and mix well.

Chocolate Sweet Potato Frosting 2

This frosting is shown on mini chocolate cupcakes.

Shared On: Tasty Traditions, Whole Foods Friday, Gluten Free Fridays, FFF Sweets Treat Party, Wellness Weekend, Lunch Box Love, Friday Follow Along Party, Swap N” Share, Mix It Up Monday, 5-Ingredient Mondays, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Tasteful Tuesday,Traditional Tuesdays, Kids In The Kitchen, ¬†Show & Share, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Tasty Tuesdays, Allergy Friendly Friday

Easy Roasted Sweet Potatoes

This is a simple post and one that I didn’t really plan on posting. I don’t really think about posting easy vegetable side dishes. I did however have some emails, so I will be obliging.

I use sweet potatoes in many different ways… Apple sweet potatoes (which I will post at a later time), Cinnamon¬†Sweet Potato Frosting, Chocolate Sweet Potato Frosting and other recipes I am playing with¬†and by roasting them.

Easy Roasted Sweet Potatoes

Roasting is super easy way to be able to enjoy them whether you are cooking them in the oven or on the barbecue.

2 medium sweet potatoes

1 Tbsp. olive oil

1 tsp. spice mix or herbs of your choice

Preheat oven to 400 degrees.

Wash sweet potatoes. I leave the peel on, but you can remove if you would like. Chop into one inch pieces. (You can cut them into bigger pieces but the smaller ones seem to caramelize better)

Toss potatoes and olive oil into a bowl and stir so that the potatoes are evenly coated in oil.

Sweet Potatoes

Put into parchment paper lined baking dish. (Believe me, you want the parchment paper. If not the caramelizing causes the potatoes to stick to the bottom of the pan)

Sprinkle on spices. Cook uncovered for 35-40 minutes, stirring twice through the cooking process.

Makes four servings.

Roasted Sweet Potatoes

**If barbecuing, cook on low heat, stirring more frequently, approximately same time. Test doneness with a fork.

Makes four servings.

Shared On: Gluten Free Fridays, Whole Foods Friday, Allergy Friendly Friday, Swap N’ Share Sunday, Mix It Up Monday, 5-Ingredient Mondays, Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays

Chicken And Roasted Vegetables

With spring upon us, I like to get back to healthy, delicious comfort foods that don’t pack on the pounds. Healthy cooking and eating. ¬†Try this chicken with roasted vegetables.

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1 medium sized sweet potato- peeled and chopped
1 red onion- chopped
4 pieces chicken- skin removed
2 Tbsp. olive oil
2 Tbsp.  apple cider vinegar
2 tsp. basil

Preheat oven to 400 degrees.

Mix oil, vinegar, and basil together.
Place chicken into the baking dish and arrange vegetables around chicken.
Drizzle oil/vinegar mixture over chicken and vegetables.

 

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Cook uncovered for 35-40 minutes or until chicken is cooked through and vegetables are
fork tender. Stir vegetables after approximately 20 minutes.

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Makes four servings. Serve with a salad.