Yams Delight

What would Thanksgiving dinner be without yams. I am such a fan of this yummy vegetable that I have it all year long (I like to oven roast it...but that's for another blog entry...lol). They are not only tasty, but provide a source for vitamins B1, B6 and C.

This recipe adds a little twist to the old traditional casserole with apricots.

Apricot Glaze Yams
1 - 16 oz. or 2 - 9 oz. can of yams - drained
1 - 17 oz. can of apricot halves - drained, reserving syrup
3 Tablespoons brown sugar
1 Tablespoon cornstarch
Salt to taste
dash of cinnamon
1/2 teaspoon nutmeg
1/3 cup light raisins
1/2 teaspoon grated orange peel

Arrange yams in a 10 x 12 baking dish, add water to syrup to equal 1 cup and set aside. Arrange apricot halves over yams. In a saucepan combine, brown sugar, cornstarch, and spices. Stir in apricot syrup and raisins. cook over high heat stirring constantly until mixture boils. Stir in grated orange peel. Pour mixture over yams and apricots.

Bake uncovered at 350 degrees for 20 minutes or until well glazed, basting occasionally.

May be served warm or cold.

If you wish to use raw yams instead of the canned...chop yams into serving size pieces and place in a steamer. Cook until almost tender. Then follow the recipe above. Increase the baking time with apricots and glaze to 30 minutes.

Enjoy!