To make purée: Heat oven to 400 degrees. Place medium Satsumaimo sweet potato or yam on baking sheet and bake for 1 hour or until easily pierced with a fork. Cool, scoop out flesh from skin. Discard skin. Purée flesh in food processor. (Mash can be made days ahead and refrigerated until ready to use.)
Method
Place 1 cup mash and remaining ingredients in blender.
Cover and blend 10–15 seconds or until smooth.
Pour into pop molds and freeze until solid, about 4 hours.
