Makes 12 croquettes

Ingredients

For the boil

1 lb yellow yam

1 tablespoon sugar

1 teaspoon salt

For the mix

1 egg

1 small onion shredded

½ teaspoon allspice

3 tablespoon butter

½ cup sour cream

1 teaspoon sugar

½ teaspoon salt (to taste)

¼ teaspoon black pepper

½ cup bread crumbs

For the fry

Flour for dredging

1 egg

2 cup milk

Panko bread crumbs for dredging

For the sauce

¼ cup honey

1 teaspoon vinegar

1 teaspoon olive oil

¼ teaspoon chopped scotch bonnet pepper

¼ cup chopped scallion

¼ teaspoon salt

First make the sauce

Whisk together all the ingredients for the sauce and set aside for the flavours to develop.

Peel and slice the yam.

In a pot of boiling water, add the yam salt and sugar.

Cook until the yam is tender and almost falling apart.

To assemble the balls

Strain the yam from the cooking liquid.

In a bowl combine yam, egg, shredded onion, all spice, butter, sour cream, salt, black pepper, sugar and bread crumbs.

Mash together until smooth and until the mixture has a consistency of mashed potatoes.

Using a spoon or ice-cream scoop form into balls. Make sure to wet your hands so the mixture does not stick.

Place on a prepared baking sheet and place in the freezer to set for 15 to 20 mins.

To fry

Heat the oil to 375 degrees.

Beat together the eggs and milk.

Place the balls in the flour and completely coat.

Remove from flour. Shake off the excess and dip in the egg milk mixture.

Place in the panko bread crumbs after the egg mixture and coat completely.

Fry in the hot oil until golden brown and crispy.

Serve with the dipping sauce.