Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you’d like to use yellow, add another 1–2 tablespoons of water, and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.
Sweet Potato Note: I prefer using yellow sweet potato in this frosting, but this is still ridiculously delicious with orange sweet potato.
Coconut Sugar Note: Because coconut sugar does not have a fine texture, it’s useful to first process in a blender to make it powdery. If you have a high-speed blender, simply pulse a cup or more until powdery (reserve the extra for another use). If using a regular blender, process 1 1/2–2 cups of sugar with 1–1 1/2 tablespoons of arrowroot powder, until it becomes powdery.
Kitchen Tip: This is a thick frosting. If you want to thin out, add more milk. After refrigerating, you can also transfer to a mixer with a whisk attachment to add the milk and fluff up the frosting.
Idea: Add 1–1 1/2 teaspoons of orange zest or 1/2 teaspoon of pure almond extract for a slight cherry flavor.