These go well with turkey or ham. About 2 pounds yams, peeled andsliced 1/2 inch thick 1-1/4 cups cornflake crumbs 2 egg yolks 1/2teaspoon ground cinnamon 1/4 teaspoon each ground nutmeg and groundallspice Salad oil 2/3 cup maple syrup 1/4 cup thawed frozen orangejuice concentrate Steam yams on a rack over boiling water in a covered pan untiltender when pierced, about 20 minutes. While still hot, mash smoothly;you need 2-1/2 cups. Stir in crumbs, yolks, cinnamon, nutmeg, andallspice.
Cover and chill 2 hours or overnight. Shape mixture intotablespoon-size balls. In a deep 2- to 3-quart pan, heat 2 inches salad oil to 375[deg.].Fry about 3 balls at a time (don’t crowd) until lightly browned,about 30 seconds. Remove with a slotted spoon, drain, and arrange in asingle layer in a shallow 2-quart ovenproof casserole.
Keep warm, orlet stand up to 4 hours; reheat in a 400[deg.] oven until hot, about 10minutes. Heat syrup and juice to simmering in a 1-quart or smaller pan.
Pour over balls. Makes 3 dozen, or 8 to 10 servings.