cook6 hours and 20 minutes
total6 hours and 25 minutes
Place a wire rack in the center of the oven and preheat to 400F. Rinse the yam under cold running tap water, wipe it dry with a clean towel. Prick the yam a couple of times with a fork and bake the yam for 45 minutes or until it is tender on a baking sheet lined with parchment paper. Once the yam is baked, remove and allow it to cool to room temperature.
Once the yam is cool enough to handle, peel the skin and set aside.
Place all ingredients into your blender. Bend together until smooth and creamy.
Pour the mixture into a resalable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.