Yam Bonbons Recipes

EASY POTATO CANDY BONBONS

Steps:

• Peel and boil potato.
• Drain water, mash with fork, and add milk.
• Use beaters on high speed to make as fluffy and LUMP-free as possible.
• Add almond flavoring, still beating.
• Either use beaters or a spoon and add confectioner's sugar, a little at a time. Sugar and potato have a chemical reaction that makes the potatoes look like they are melting.
• Keep adding sugar until the melting effect is almost completely gone and the mixture is forming a stiff dough.
• Knead in chocolate chips (as many as the dough will hold, or enough to suit to taste.)
• Immediately form into little balls, walnut-sized or smaller. I like to put them into mini cupcake papers (red) or whatever works best with the season, and to leave them in mini cupcake pans to dry and finish hardening.

BEST CANDIED YAMS WITH MARSHMALLOWS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 2 pieces of aluminum foil with cooking spray.
• Mash drained yams in a large bowl with a fork. Add ingredients in the following order, mixing well after each addition: brown sugar, cinnamon, cloves, allspice, and heavy cream. Pour mixture into two 8-inch square baking dishes. Sprinkle 1/2 of the marshmallows over each dish and cover with aluminum foil, spray-side down.
• Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes.

SWEET POTATO BONBON CANDY

Steps:

• PREPARATION:.
• Mix all ingredients in large bowl. Chill 2 hours or until firm enough to handle. Shape chilled mixture into 1-inch balls. To make these more festive, dip in white chocolate or press a pecan into each candy before serving. Store in a tightly covered container in the refrigerator.
• *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

CHEF JOHN'S CANDIED YAMS

Steps:

• Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain.
• Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes.
• Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.