These go well with turkey or ham. About 2 pounds yams, peeled and
sliced 1/2 inch thick 1-1/4 cups cornflake crumbs 2 egg yolks 1/2
teaspoon ground cinnamon 1/4 teaspoon each ground nutmeg and ground
allspice Salad oil 2/3 cup maple syrup 1/4 cup thawed frozen orange
Steam yams on a rack over boiling water in a covered pan until
tender when pierced, about 20 minutes. While still hot, mash smoothly;
you need 2-1/2 cups. Stir in crumbs, yolks, cinnamon, nutmeg, and
allspice. Cover and chill 2 hours or overnight. Shape mixture into
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 a
single layer in a shallow 2-quart ovenproof casserole. Keep warm, or
let stand up to 4 hours; reheat in a 400[deg.] oven until hot, about 10
minutes. Heat syrup and juice to simmering in a 1-quart or smaller pan.
Pour over balls. Makes 3 dozen, or 8 to 10 servings.