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4 cups apricot nectar
Position rack in center of oven and preheat to 400°F. Generously grease 13"x9"x2" glass baking dish.
Stir nectar, broth, 6 tablespoons margarine, apricots, salt, cinnamon, and pepper in heavy large pot over high heat until margarine melts. Add yams; bring to boil. Cover; cook until yams begin to soften, stirring often, about 15 minutes.
Using slotted spoon, transfer yams to prepared dish. Pour juices from pot over; press firmly to compact. Cover dish with heavy foil. Bake 30 minutes. Uncover and bake yams until tender and beginning to brown on top, about 55 minutes. Let stand 15 minutes.
Poster's Notes:
Posted by Omi Cantor
Nutritional Info Per Serving: N/A
1 cup chicken broth
6 tablespoons (3/4 stick) unsalted margarine
1/2 cup chopped dried apricots
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground pepper
5-1/2 pounds long orange-fleshed yams/sweet potatoes, peeled, sliced 1/8" thick
We loved this dish! I made it for Passover, and it was great with fresh turkey breast. One correction, TOTAL cooking time is 55 minutes, not 30 plus another 55. Also, I added a bit more liquid and dotted it with margarine before serving, as it dried out a bit.