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.


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

Sweet Potato Cream Cheese Frosting
Ingredients:

• 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

Directions:

• 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.