Orange and spice yam balls.
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 tablespoon-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 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.
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|Date:||Nov 1, 1984|
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