I mean, I could eat it just like a mousse, no? And no fat except for the considerable amount of chocolate in it. Two ingredients. Good excuse to turn the oven on and warm the house. . . sounds like dessert tomorrow night, or maybe Saturday. . .
Chocolate Sweet Potato Frosting
Makes about 3 cups
1 large sweet potato (about 18 ounces)
12 ounces dark or semi-sweet chocolate, finely chopped or chips
Bake the sweet potato: Arrange a rack in the middle of the oven and heat to 375°F. Place the sweet potato directly on the oven rack (place a piece of aluminum foil onto the rack below if you're worried about drips). Bake until tender, about 1 hour.
Cool and purée the potato: Cool the potato for about 30 minutes, or until you can comfortably handle it. Scoop the tender orange flesh out of the peel and and purée in a food processor fitted with the blade attachment.
Add the chocolate: Add the chocolate to the food processor and pulse to combine; the sweet potatoes should still be warm and melt the chocolate.
Stir until well-combined and cooled: Transfer the frosting to a medium bowl and continue to stir until the sweet potato cools completely and the frosting begins to thicken.
Use or store: Use the frosting immediately or store in an airtight container in the refrigerator until ready to use. The cooled frosting can be gently reheated in the microwave with 30-second bursts until spreadable.
http://www.thekitchn.com/how-to-make-chocolate-sweet-potato-frosting-240204?utm_medium=email&utm_campaign=TK%20Daily%202117%20-%20This%20Butter-Free%20Frosting%20Has%20a%20Healthy%20Secret&utm_content=TK%20Daily%202117%20-%20This%20Butter-Free%20Frosting%
Chocolate Sweet Potato Frosting
Makes about 3 cups
1 large sweet potato (about 18 ounces)
12 ounces dark or semi-sweet chocolate, finely chopped or chips
Bake the sweet potato: Arrange a rack in the middle of the oven and heat to 375°F. Place the sweet potato directly on the oven rack (place a piece of aluminum foil onto the rack below if you're worried about drips). Bake until tender, about 1 hour.
Cool and purée the potato: Cool the potato for about 30 minutes, or until you can comfortably handle it. Scoop the tender orange flesh out of the peel and and purée in a food processor fitted with the blade attachment.
Add the chocolate: Add the chocolate to the food processor and pulse to combine; the sweet potatoes should still be warm and melt the chocolate.
Stir until well-combined and cooled: Transfer the frosting to a medium bowl and continue to stir until the sweet potato cools completely and the frosting begins to thicken.
Use or store: Use the frosting immediately or store in an airtight container in the refrigerator until ready to use. The cooled frosting can be gently reheated in the microwave with 30-second bursts until spreadable.
http://www.thekitchn.com/how-to-make-chocolate-sweet-potato-frosting-240204?utm_medium=email&utm_campaign=TK%20Daily%202117%20-%20This%20Butter-Free%20Frosting%20Has%20a%20Healthy%20Secret&utm_content=TK%20Daily%202117%20-%20This%20Butter-Free%20Frosting%