yam puffs

Countdown to Christmas: Day 8

Canapés are traditionally pieces of bread topped with things and passed around as hors d’oeuvres.  Sadly the name has also been taken on by those want to sound fancier than they are.  So call these whatever you want, but they’re great to pass around before dinner.  You can also serve them as a side dish to any dinner to give it a little panache.

ingredients:

• 4 lbs yams
• 3/4 cup plain yogurt (I use Trader Joe’s Goat’s Milk yogurt)
• 1/2 tsp saigon cinnamon
• 2 cups pecans, ground 

Peel and wash your yams and cut them into large chunks.  Put in a big pot and cover completely with cold water.  Turn them on high on the stove and boil until they are soft when a fork is stuck in them.

When the yams are done drain them into a colander over the sink.  Allow them to cool slightly.  Once cooled add to a large mixing bowl.  Using a potato masher, squash them up until there are almost no lumps left.  Add in your yogurt & cinnamon and stir together using a spatula until thoroughly mixed.

Pop the mash into the fridge for about an hour as it will be easier to work with slightly cold.

In the meantime you can grind up your pecans using a small food processor.  You want them to be fine, but stop before they turn into a paste.  Pour the ground nuts into a shallow bowl.

Once your yams have cooled using a cookie scoop (or your hands) roll them in 2 inch balls.  Take the balls and roll them in the ground nuts.  Place on a cookie sheet about 2 inches apart, no need to grease the sheet.

Bake at 350F for 20 minutes or until brown.

Remove from the pan and allow to cool slightly & firm up before serving.  Sit back and watch as people ooh and ahh over your kitchen skills.  Makes about 3 dozen.