Glazed apricot yams
A great wintry side dish. Yams originated in the South American Andes where they are called oca. They are about the size of your thumb and the most common have a reddish skin. However, Apricot Delight is a new breed that I think is delightfully sweeter. Yams can be boiled, steamed, mashed, braised, roasted and also grated raw into salads.
- Nip any little loose ends from the yams. Boil or steam for 10-15 minutes or until cooked.
- Preheat the oven to 190C.
- Place the yams in a lightly buttered 28cm oval baking dish. Drain the apricots reserving the syrup. Place the apricots over the yams.
- Combine the sugar, cornflour, salt and cinnamon in a saucepan. Combine the syrup with enough orange juice to make ¾ of a cup. Stir into the sugar mixture and heat, stirring, until thickened. Pour over the apricots and yams.
- Bake for 20 minutes, until sizzling and lightly browned.
More Winter recipes from Jan