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.

MOROCCAN-DATE BONBONS

Steps:

• Preheat the oven to 350*F.
• Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
• In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
• Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
• Make Ahead:
• The bonbons can be stored in an airtight container for up to 2 weeks.

IRISH CREAM BONBONS

Steps:

• Put oreos in food processor and process them into fine crumbs.
• Weigh powdered sugar and add to oreos and process well.
• Add nuts and process well While food processor is running, add Irish cream and process well until stiff dough forms.
• You may need to add more Irish Cream in order to make it the consistency of cookie dough.
• Remove from food processor and place on glass dish.
• Cover in plastic wrap and put in refrigerator for an hour.
• Using the large side of a melon baller, form into small, uniform balls.
• Melt Almond Bark in microwave until smooth.
• Dip bon bons in almond bark and place on waxed paper until set.
• This can be very messy.
• I use a candy dipping utensil.
• Once bon bons are set, melt white chocolate in small glass container in the microwave until chips are melted and stir until smooth.
• Place in ziplock baggie and snip a small hole in the corner.
• Drizzle small white chocolate stripes over the top of the bon bons.
• These are best when they sit for 3 days or so.
• Keep refrigerated during setting time.
• Make great gifts.

A VERY SIMPLE SWEET POTATO (OR YAM)

Steps:

• Wash potato thoroughly; cut off any dark marks on the skin and cut about a quarter inch into it completely around it lengthwise.
• Microwave for approximately 10 minutes on high or until fork tender.
• Remove to a microwaveable dish, slice it in half through the cut made earlier, score the inside meat.
• Drizzle the honey over the inside, spread 1 teaspoon on each side and spread 1 teaspoon of butter on each side. Sprinkle with salt and pepper.
• Place back in microwave and cook for 30 seconds.
• Enjoy.

YAM BONBONS

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.