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.

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