Golden gratin -sweet potato dish
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Passover apricot nectar |
| 1 | cup | Chicken broth |
| 6 | tablespoons | (3/4 stick) unsalted pareve margarine |
| ½ | cup | Chopped dried apricots |
| 1½ | Teaspooins coarse kosher salt | |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground pepper |
| 5½ | pounds | Long orange-fleshed yams, peeled, sliced 1/8 inch thick (lengthwise) |
Directions
Source: Epicurious - Bon Appetite This not-too-sweet potato dish is reminiscent of tzimmes, a traditional sweet potato, carrot and short rib stew. Using a four-millimeter slicing>blade in processor, makes preparation a snap.> Position rack in center of oven and preheat to 400 degrees F. Generously grease a 13 x 9 x 2-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 a boil. Cover, cook until yams begin to soften - about 15 minutes>-- stir often.
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. Uncovered and bake yams until tender and beginning to brown on top, about 55 minutes. Let stand 15 minutes.> (Bon Appetite - April 1993)
Posted to JEWISH-FOOD digest V97 #034 by alotzkar@... (Al) on Jan 28, 1997.