Fancy something sweet for the weekend, but trying really hard to be good? (You know, before the gluttony that is Christmas sets in)
We got you.
How does a slice of moist chocolate cake covered in creamy, swirly frosting sound right about now? And no, you don't even have to feel guilty about it.
Thanks to Genevieve Ko, author of
Better Baking, we give you chocolate frosting – made out of sweet potato puree and dark chocolate.
Fancy trying it for yourself? Here is how:
Ingredients
1 can of pure sweet potato puree
1 block of semisweet or bittersweet chocolate (55 to 60 percent cacao content is best).
What you do
Measure out 10 ounces of the puree and finely chop the chocolate until you have enough to fill 1⅔ cups. Pour the puree into a large saucepan and bring it to a simmer over medium heat, stirring frequently. Remove the pan from the heat before adding the chocolate. Mix everything together until smooth.
Let the mixture cool down to room temperature (it should hold soft peaks when you lift the spoon) before frosting your cake, and then go to town.
Need a recipe for a good brownie to put your frosting onto? Here is one we love. 
