- 1 1/2 pounds yams (red-skinned sweet potatoes), peeled, cut into 1-inch pieces
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup cornflake crumbs
- 1 cup all purpose flour
- Vegetable oil (for deep frying)
- Powder sugar
- Honey
- Steam yams until tender, about 15 minutes. Place in large bowl. Add sugar and vanilla and mash well. Mix in yolk and cornflake crumbs.
- Line baking sheet with foil. Place flour in medium bowl. With floured hands, shape
- 1 round tablespoonful of yam mixture into 1 1/2-round; roll in flour to coat completely. Place on prepared baking sheet. Repeat with remaining yam mixture. (Can be made 2 hours ahead. Let stand at room temperature.)
- Pour vegetable oil into medium saucepan to depth of 1 1/2 inches. Heat oil to 350°F. Fry croquettes in batches until golden brown, about 5 minutes. Using slotted spoon, transfer croquettes to paper towels and drain.
- Arrange croquettes on platter. Dust with powdered sugar. Serve with honey.