Recipe: Sweet Potato Cream Cheese Frosting

When you cook, you can improvise. When you bake, you need a recipe. However, when you want to make a new frosting, you can do a little of both. I was inspired to make sweet potato cream cheese frosting after looking in the fridge one morning. There was a baked sweet potato leftover from dinner, and greek cream cheese that was sent to me by Green Mountain Farms.
Making sweet potato cream cheese spread

I used my blue KitchenAid hand mixer.  [I love it, because it is light and not as noisy.]

Sweet Potato Cream Cheese Frosting

  • 1 medium sized baked sweet potato (must be cooled)
  • 8 oz of Greek cream cheese ( room temperature)
  • 1 tsp of cinnamon
  • 1 tsp of cardamom
  • 2 tsp of vanilla extract
  • 1/2  cup brown sugar
  • 1 1/2 cup of confectioners' (10X) sugar
  • Cut the sweet potato in big chunks and put into mixing bowl.
  • Mix in the cream cheese together on medium speed until very smooth
  • Add in the cinnamon and cardamon  and mix
  • Taste to see if you want add more spice.
  • Add in vanilla extract
  • Mix in brown sugar
  • Add in confectioner's slowly. Add half a cup at a time. 
  • Stop to scrape frosting from sides of the bowl.
  • Taste again.  If you want to add more spice or sugar, do so.
  • Frost your cupcakes or put in a container to save for later.