Thursday, December 22, 2011

Roasted Yams with Apricot Sauce


Roasted Yams with Apricot Sauce
6 – 8 Servings


Ingredients
3 pounds yams, peeled and cut into 1" cubes
1 cup brown sugar, packed
1 tablespoon cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 cup apricot nectar
1 medium orange, juiced
2 teaspoons grated orange peel [grate orange before juicing]
½ cup chopped pecans

Method
Preheat oven to 350 degrees
Whisk together brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger apricot nectar, orange juice and grated orange peel in a saucepan; bring to a boil over medium heat.
Reduce heat to medium low, and cook for 2 minutes, stirring constantly until sauce is thick.  Let sauce cool to room temperature.
Place the diced yams and pecans into a baking dish, and pour the cooled sauce over them.  Mix until all is coated.
Bake in a preheated oven uncovered for 45 minutes or until potatoes are fork tender.

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