I have also made this with a light-colored sweet potato and it worked just as well as a bright orange yam!
10 minutes + chill time (about 1 hour)
about 2 cups
medium to large yam or 3/4 cup cooked yam (warm)
6 tbsp virgin coconut oil
1/4 cup maple syrup or raw agave
2 tbsp unsweetened organic applesauce
2 tbsp arrowroot powder
2 tsp vanilla extract (or 1 tsp of vanilla powder)
pinch sea salt
(If making chocolate - 2 to 3 tbsp of raw cacao)
Slice the yam and cook in a covered pan with warm water (medium heat) or in a steamer basket over medium heat until tender. You can then remove the skin easily.
Put all ingredients in high-powered blender and blend till smooth and creamy.
Scoop ingredients into a glass bowl and refrigerate till firm and chilled. Can also be put in freezer (30-40 minutes) for a faster chill, but must be occasionally stirred.
An amazing replacement to store-bought cake frosting! No one will know the difference (except for the color)!
Whole Life Nutrition Cookbook