For the yam cakes…

Cook up your sweet potatoes (yams are so much easier to say, but we don’t get true yams), and mush them up. Add some oil (I use coconut oil), and about the same amount of rolled oats as you have of yams. I’ll use a cup of yams as an example. So you take your cup of yams, cup of oats, blurp of oil, and about 1 tsp cinnamon, 1/2 tsp ginger, shredded coconut, and mix them all together. You want it to hold together, and be nice and sticky, so add water if you need to.

I then use a scoop, and make little mounds, but flatten them with a fork. Bake at 400* for about 15 to 20 minutes. I freeze these, and take them out as needed…they are yummy cold and yummy hot, and they don’t crumble, and don’t get mushy, and travel well!

Using peanut butter instead of the oil is yummy. And I bet you could experiment and use different spices…for variety.

Enjoy!

Colette