Sweet Yam Dragon Puffs
Sweet Potato Dragon Puffs are made ahead and baked while still frozen. The sauce makes it a dragon puff depending on heat level used. (If making for children, you may leave the sauce out, unless they love Doc’s sauces too!)
2 lb canned Yams, drained well
(NOTE: If using real yams, use according to weight; bake then continue)
2-3 TBS >Doc's Peach Ember
1/4 C. Butter, unsalted
1/2 tsp Salt
1-2 TBS light Brown Sugar or Honey
1 tsp ground Nutmeg
1 tsp ground Cinnamon
2 egg yolks, slightly beaten
12 large marshmallows (preferably homemade!)
2 C. Shredded Coconut or bread crumbs
1/4 C. unsalted Butter, melted
In a medium bowl:
Mash the cooked yams and combine with butter, salt, brown sugar or honey, nutmeg, cinnamon and egg yolks. If mixture is too soft to shape, refrigerate until chilled.
On a tray lined with plastic wrap: If you cooked yams, place the mixture after it cooled and holds shape in the refrigerator, divide evenly the sweet-potato mixture into 12 mounds. Place a marshmallow in the center. Push sweet potato mixture around the marshmallow. [[At this time, chill them again if they are still too loose.]]
In a small bowl, place the coconut shreds or breadcrumbs. You may lightly grease your hands with coconut oil to keep the mixture from sticking. Scoop in your hand a potato puff & into the coconut shreds, turning to coat well. Place back on the tray and push a small hole at the top to vent steam. Set aside. Repeat with remaining mixture & marshmallows. Freeze until solid about 2 hours.
NOTE: If not baking after they are frozen, place frozen puffs in a plastic freezer container and store up to 2 months.
To bake: Preheat oven to 350 degrees. Melt 3 TBS butter and baste each puff evenly. Bake frozen puffs 25-30 min then serve hot.
Yield: 12 Puffs
Level of difficulty: Intermediate