Recipe: Yam Ball (using graham crackers) for Luci Ismert/ Iowa

Yam Balls
By David A. Hanson

3 cups of mashed yams (3 yams or large can)
2 eggs (or 1/2 cup of egg beaters)
1 tsp of cinnamon
2 cups of crushed Graham Crackers
1 bag of large marshmallows
1 cup of margarine
3/4 cup of brown sugar
1 Tbl of flour
1/2 tsp of vanilla
1 cup of heavy whipping cream (small carton)

Boil or bake yams. Mash the yams and mix in the eggs & cinnamon. Refrigerate for at least one hour (over night if possible). Roll into slightly larger than golf ball size balls. Insert 1/2 of a large marshmallow in the middle of the ball. (make sure the marshmallow is completely covered). Roll the yam balls in the crushed Graham Crackers, place in a baking dish that is sprayed with PAM, and bake for 10 minutes at 350 degrees. In a sauce pan, melt the margarine. Add sugar, flour & vanilla. When sugar is dissolved stir in cream. Cook until thick and bubbly. Remove dish from oven and place a 1/2 of a large marshmallow ontop of each Yam Ball. Pour sauce over the yams balls. Cook for another 10 minutes. Remove and let cool for 5 minutes before serving.