If your arteries weren’t clogged already this will definitely help!

My husband went to Ruby River Restaurant and wanted to see if I could replicate their Jacketed Cinnamon Yam they served at the restaurant. Anyhow, I made a gluten free version and have to say it was really tasty! My husband loved it so much that he ate a whole yam and didn’t even touch his Tri-Tip!

Gluten Free deep fried yam with cinnamon butter

Ingredients:

• 6 yams / sweet potatoes, washed
• 2 cups gluten free pancake mix
• 2-1/2 cups water
• 4-6 cups oil for frying

Directions:

1. Preheat oven to 375º degrees F. In a deep fryer or large pot heat oil to 350º degrees F.
2. Prick with a sharp knife or fork each yam several times.
3. Place yams in oven on a greased jelly roll pan. Bake  for an hour and a half, or until cooked through.
4. In a large bowl, combine pancake mix and water and mix until well combined and no lumps.
5. Dip the cooked yam in the batter, coating well. Gently place into the hot oil and cook for 2-3 minutes or until yams are golden brown.
6. Place yams on a plate lined with paper napkins to soak up excess oil on the yams.
7. Slice yams down the center and serve with cinnamon butter.

Cinnamon Butter

Ingredients:

1 cup butter, softened
1/3 cup sweetened condensed milk
1 tablespoon corn syrup
1/4 teaspoon salt
2-3 teaspoons cinnamon (to taste)

Directions:

1. In a medium bowl add butter,  sweetened condensed milk, corn syrup, salt and cinnamon.
2. Combine all ingredients until fluffy and well combined.
3. Refrigerate if you want your butter hard or leave at room temperature for soft cinnamon butter.

 

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Adapted from Fashionably Foodie