| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 12 | Servings | |
INGREDIENTS
| 4 | c | Passover apricot nectar |
| 1 | c | Chicken broth |
| 6 | tb | (3/4 stick) unsalted pareve margarine |
| 1/2 | c | Chopped dried apricots |
| 1 1/2 | Teaspooins coarse kosher salt | |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground pepper |
| 5 1/2 | lb | Long orange-fleshed yams, peeled, sliced 1/8 inch thick (lengthwise) |
INSTRUCTIONS
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@direct.ca (Al) on Jan 28, 1997.
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