Sweet “P” Icing 4-Ways
Sweet and creamy icing flavored 4-ways made without added sugar, oil, or nuts! Spread on muffins, cakes, donuts and more.
Servings Prep Time
1cup 5minutes
Passive Time
15minutes
Servings Prep Time
1cup 5minutes
Passive Time
15minutes
Ingredients
Basic Icing Ingredients
  • 2.5oz Medjool Date, pitted(about 6 or 7 Medjools)
  • 2 Tbsp Plant-Based Milk, Unsweetened(used soy, unsweetened)
  • 1Tbsp Plant-Based Milk, Unsweetened(do not add for the Lemon flavor)
  • 1/2cup Baked Japanese Sweet Potato(skin removed) (see recipe notes below)
“Carmel” Flavor
  • 1/2tsp Pure Vanilla Extract
“Cinnamon Vanilla” Flavor
  • 1/2tsp Pure Vanilla Extract
  • 1/8tsp Ground Cinnamon
“Chocolate” Flavor
  • 1/2 tsp Pure Vanilla Extract
  • 1/16tsp Ground Cinnamon
  • 1/4cup Cacao Powder
“Lemon” Flavor
  • 1/2 tsp Pure Vanilla Extract
  • 2Tbsp Fresh lemon Juice
  • 2tsp Lemon Zest(zest the entire Lemon)
Instructions
  1. Remove pits from Medjool Dates. Add pitted dates and milk to a small saucepan. Bring to a boil. Immediately remove the pan from heat, cover with lid, and allow to sit for 15 minutes.
  2. Add the Japanese Sweet Potato, the soaked dates to the blender. ADD additional ingredients of the flavor of choice. NOTE: Add the additional tablespoon of milk ONLY for flavors Carmel, Cinnamon Vanilla, or Chocolate. Do not add the additional milk for the Lemon flavor. Add the specific additional ingredients for the desired flavor.
  3. Serve over your favorite muffin, donut, cake or cookie. Store icing in a tightly sealed glass jar for up to 7 days in the fridge.
Recipe Notes

Japanese Sweet Potato cooking instructions:  Scrub and rinse the skin of the potato with cold running water.  Wrap in aluminum foil.  Bake in a preheated oven at 400F for about 1 hour or until very tender.  

Recipe inspired and adapted from Feasting On Fruit  “Vanilla Frosting” blog.

Recipy by Get2dRoot Health and Wellness