I bake a bunch of large yams all at once, slip them out of the skins, and freeze in 3 Cup containers. (I use sweet potatoes a lot, LOL — not just for yam cakes!)

When I’m ready to make yam cakes I thaw a 3-cup container of sweet potato, add a bit of water and warm slightly in the microwave, then mash them. I use a hand held potato masher, but you could use a food processor or whatever suits you.

I add 3 cups of quick-cooking rolled oats, 1 cup of Restore protein powder and 1 cup of PB. I also add some more water, about 1/3-1/2 of a cup (I used a total of 1/2 cup of water), to get a sticky, goopy, but partly pourable consistency. Press into a lightly greased 9 X 13 pan and bake at 350 for 45 minutes.

Cool and cut into 32 squares. Store in fridge or freezer. My math showed that 5 squares had about a one cup serving of brown and about 19 grams of protein.

Elaine in CO