YAM BONBONS
This recipe was taken from a local newspaper & tweaked slightly! Although they take a bit of time to make, they are tasty little bites! Preparation time does not include time needed for yams to cool in refrigerator.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 55m
Yield 16 bonbons, 16 serving(s)
Number Of Ingredients 8
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
This is a Pillsbury Best of Class Winner Grand National Senior Contes $1,000 winning recipe by Helen V. Zijonalski of Miami FL. It was a special day when my Mother made these!!!! Of course there was that really good bakery over in Old Orchard who also made them.
Provided by Ambervim
Categories Breads
Time 1h
Yield 12 Rolls
Number Of Ingredients 17
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.
Nutrition Facts : Calories 369.9, Fat 14.7, SaturatedFat 6.2, Cholesterol 53.9, Sodium 565.6, Carbohydrate 55.2, Fiber 2.2, Sugar 26.4, Protein 5.7
THANKSGIVING YAMS
Mother's great yams were always a hit at Thanksgiving. In America, yams are actually a type of sweet potato. Gingersnap cookies and marshmallows make this dish a real treat.
Provided by MISTY1549
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes.
- Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 72.5 g, Cholesterol 5.1 mg, Fat 5.4 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 184.2 mg, Sugar 34.9 g
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