Yield: 1 servings
|4 cups||Passover apricot nectar|
|1 cup||Chicken broth|
|6 tablespoons||Unsalted pareve margarine; (3/4 stick)|
|½ cup||Chopped dried apricots|
|1½ teaspoon||Coarse kosher salt|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground pepper|
|5½ pounds||Long orange-fleshed yams; peeled, sliced 1/8|
|\N \N||; inch thick|
Position rack in center of oven and preheat to 400F. Generously grease 13x9x2-inch 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.
Bon Appetit April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.