- Makes: 3/4 to 1 cup (12-16 Servings)
- Ready In: 5 mins
- Prep Time: 5 mins
- Cook Time:
Loaded with golden-orange color, sweet earthy flavor and A and C nutrients. An awesome way to utilize leftover yams and sweet potatoes. Frost up muffins, ginger cookies, carrot cake or raisin bread and you will become very popular. This recipe makes enough to frost two dozen cookies or a one-layer cake.
Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).
- Calories: 36
- Protein: g
- Sodium: 12mg
- Carbohydrates: 4g
- Sugar: 2g
Nutritional Information (per serving)
- 1 cup mashed baked yams
¼ cup softened cream cheese*
1 tablespoon melted unsalted butter
2 tablespoons maple syrup or agave nectar
1 teaspoon lemon or orange juice
- Place yams, cream cheese, butter, syrup and juice in a bowl and cream together.
- Puree this mixture with a hand mixer or in a food processor to a smooth, spreadable consistency.