Yam Bonbons Recipes

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.

Steps:

• In a skillet, brown the pecans (can also be done in the oven).
• In a big pot, boil the yams for 12 minutes with water just covering them.
• After 12 minutes, drain the water and replace with ice cold water to stop the cooking--peel and slice the potatoes.
• In a big pan melt the brown sugar and butter together until saucy.
• Add the bourbon and optionally flambé.
• Add heavy cream, blend together.
• Add the sliced yams to the pan and mix around with the sauce.
• Add the pecans and mix together while heating for a little bit, but not to cook the yams completely.
• Pour everything into a casserole dish and heat in the oven at 375° for 25 minutes or until potatoes are cooked.

Steps:

• Grease a shallow 3qt baking dish; set aside.
• Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer).
• Preheat oven to 375°F.
• In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky (or other liquor of choice).
• Drizzle syrup over yams. Cover with aluminum foil (at this point, they may be refrigerated until you're ready to bake them). Bake the yams, basting every 15-20 minutes, until syrup has thickened and absorbed (note: not all the syrup will absorb), about 1 1/4 hours. May be served hot, warm, or at room temperature.