Lemon Cream Frosting (AIP, Dairy & Gluten-Free)
- To make the sweet potato puree, peel, chop, and boil 1 medium sized Japanese sweet potato until fork tender, then place in a food processor, blending until smooth, and setting aside in a container for later use.
- Back in the food processor, puree together 1/2 cup non-hydrogenated palm shortening, 1/2 cup pre-pureed sweet potato, honey, sea salt, lemon juice, and lemon zest, until fully combined and creamy.
- Transfer frosting to a piping bag to frost lemon sandwich cookies.
Recipe from: beyondthebite4life.com