18 yams
3/4 cup vodka
1/2 white whiskey
1/3 cup ketchup
2 cups white grape juice
1/8 teaspoon almond extract
Slice yams into 1/2 inch cubes and set aside. In a medium bowl, combine vodka, whiskey, ketchup, grape juice, almond extract and sugar and mix well. Refrigerate 8 hours or overnight.
Slice the breast to support the filling while the yams are still wet to approximately 1/8 inch thickness. Place the filling onto both sides of the yams. Roll yams, and tie with a long string to prevent spreading and progressing to the outer edge. Secure with metal bands or toothpicks.
Secure with rubber band or toothpicks. Refrigerate 4 hours before serving, turning yams once every hour.