Yam Cupcakes

INGREDIENTS

1 pound yams, peeled and cubed
1 cup coconut oil
4 eggs
1 cup sugar
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp sea salt
3 oz cream cheese
1/2 cup butter, softened
1 tsp vanilla extract
2 cups confectioners' sugar

DIRECTIONS

Steam yams until very tender; about 15 minutes. Remove yams from steamer and allow to cool slightly.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line cupcake tins with paper liners. You will need 24 liners.

Melt coconut oil. Place eggs, melted oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.

Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean; about 17 to 20 minutes. Cool in pans for 5 minutes, then transfer to wire rack to cool completely.

Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.