SWEET POTATO CROQUETTES

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)

Powdered 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 mediumsaucepan to depth of 1 1/2 inches. Heat oil to 350 degrees. 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.