Wash the yam, cut lengthways and bake in the microwave for 5-6 minutes or until soft. Alternatively, bake in the oven until soft.
Cool the yam, remove the flesh from the skin, place in a bowl and mash with a fork.
Add the remaining ingredients and knead the dough.
Roll out the dough to a thickness of about 5 mm, tossing with oat flour, and cut out the gingerbread men using the moulds.
Arrange the gingerbread on a baking tray lined with baking paper.
Place in an oven preheated to 175⁰C and bake for about 12-14 minutes.
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Do not use sharp objects that could damage the surface.
Grease the inner surface before use.
Wash and dry after use.
Avoid sudden changes in temperature.
Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.