Yam Bonbons Recipes

ROASTED YAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
• Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
• Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

YAM BONBONS

Steps:

• In a steamer, cook yams., covered, until tender, about 12-16 minutes, then transfer to large mixing bowl.
• Using a mixer on medium-high speed, beat yams until light & fluffy.
• Add butter, brown sugar, salt & zest, beating until well blended.
• Cover with plastic wrap & refrigerate 2-3 hours.
• Preheat oven to 450 degrees F, then line a baking sheet with foil & coat it lightly with cooking spray.
• Place corn flakes in shallow pan.
• Divide yams into 16 portions & shape each portion around a marshmallow.
• Coat each round evenly with corn flakes [Rinse hands often to keep from sticking.].
• Place finished yam bonbons on prepared baking sheet & top with a pecan half, pressing down slightly.
• Bake 8 to 10 minutes, or until golden.
• Cool 5 minutes before transferring to serving platter.

YAM YAM HONEY BUNS

Steps:

• Soften compressed yeast in potato liquid. Let stand 5 minutes. (Or substitute 2 packages dry yeast softened in very warm, not hot, liquid.) Combine mashed potatoes, 3 tablespoons melted butter, 1/4 cup sugar, 2 teaspoons salt*, vanilla, and unbeaten eggs in large bowl. Add the softened yeast. Gradually add flour to form a stiff dough. Cover with waxed paper or towel. Let rise in warm place (85° to 90°F.) until light and doubled in size, about 1 1/2 hours. Meanwhile prepare Honey Nut Topping.
• Combine all topping ingredients except 1/2 cup chopped nuts in saucepan. Bring to boil and cook, stirring constantly, until a little syrup dropped in cold water forms a soft ball (234°F.), about 1 1/2 minutes. Pour into greased 13x9x2-inch pan.** Sprinkle with 1/2 cup chopped nuts.
• Toss dough on well-floured board until coated with flour and no longer sticky. Roll out to 24x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle with 1/4 cup brown sugar and 1/4 cup chopped nuts. Roll as for jelly roll, starting with 24-inch side. Cut or "tie off" with strong thread into twelve 2-inch slices. (To tie off slices, place thread under roll and pull ends around, crossing as if to tie in knot.) Place cut-side down over topping. Cover. Let rise in warm place until light and doubled in size, 30 to 45 minutes.
• Bake in moderate oven (375°F.) for 25 to 30 minutes. Cool 2 minutes, then invert on serving plate or on rack over waxed paper. Let stand 30 seconds before removing pan.

BAKED YAMS WITH RED ONIONS

Steps:

• Preheat oven to 350 degrees. In a 9-inch round or oval gratin dish, place the red onion and yam slices in alternate layers.
• Put the apple cider, brown sugar, salt and pepper in a small saucepan and stir over medium heat until the sugar dissolves. Pour the hot cider over the onions and yams and sprinkle with the fresh thyme.
• Distribute the pieces of butter over the top and cover the gratin dish with foil. Bake for 1 hour. Remove the foil and continue baking, basting often, until the onions and yams are tender, about 30 minutes.