NOTE: This frosting does best when it is mixed with all ingredients slightly warm to yield a smooth texture
Pre-heat the oven to 400°F
Rinse the yams and bake for approximately 1 hour, or until soft in the middle, Most canned sweet potato has too high a water content and does not work well in this recipe.
Hold with a towel and pull off the peel. Measure 1 3/4 c of yam.
Place the yam in the food processor with the melted butter, maple syrup and beat for 30 seconds. Scrape down the sides of the bowl and beat for 30 seconds again. Repeat until the mixture is smooth.
Let the mixture sit for 10-15 minutes or until it is not hot. It is best if it is still warm when you add the cream cheese.
Smash the cream cheese onto a plate and warm it in the microwave in 5 second increments until it is close to the temp of the sweet potato mixture. If it is cold, you'll end up with little lumps of cream cheese in the frosting.
Add the softened cream cheese and beat for 30 seconds. Scrape down the sides and beat again until smooth.
Let the frosting come to room temperature, then store in the refrigerator if not using immediately.
This frosting should go no more than one day without refrigeration.