Cajun Yam Fritters

4-6 yams
2 large egg yolks
¼ lb. tasso ham, finely chopped
8 oz. shredded sharp cheddar cheese or your favorite cheese
1 T. Cajun seasoning
1 t. salt
1 t. black pepper
2 c. pastry flour
3 large eggs, beaten
3 c. panko bread crumbs
Canola oil for frying
Creole mustard, for dipping or your favorite dipping sauce

1. Preheat oven 400. On rimmed baking sheet, roast yams until tender, about 1 hour.
2. While yams are still warm, peel and pass through a food mill into a large bowl.
3. Add yolks, tasso, cheese, seasoning. With a spatula, gently combine.
4. Using a small ice cream scoop, scoop mixture onto a parchment-lined baking sheet.
5. Prepare 3 shallow bowls of pastry flour, egg and panko.
6. Roll each ball in the flour, the egg and then the panko bread crumbs and place on parchment-lined baking sheet. Freeze overnight.
7. In large Dutch oven, pour oil to 4” deep and heat until deep-fry or candy thermometer reads 325.
8. Add the balls, in batches and cook until golden brown, about 4-6 minutes. Drain on paper towels.
9. Serve with Creole mustard or your favorite sauce.