Recipe - Golden Gratin -Sweet Potato Dish

4 cup Passover apricot nectar
1 cup Chicken broth
6 tablespoon (Three fourths stick) unsalted pareve
margarine
One half cup Chopped dried apricots
1 One half Teaspooins coarse kosher
salt
One half teaspoon Ground cinnamon
One half teaspoon Ground pepper
5 One half pound Long orangefleshed yams,
peeled, cut or sliced up 1/8 inch
thick (lengthwise)

Source: Epicurious Bon Appetite

This nottoosweet potato dish is reminiscent of tzimmes, a traditional
sweet potato, carrot and short rib stew. Using a fourmillimeter
slicingblade 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 2inch glass baking dish.
Stir nectar, broth, 6 Tablespoons margarine, apricots, salt, cinnamon
andpepper 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
potover; press firmly to compact. Cover dish with heavy foil. Bake
30minutes. 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 JEWISHFOOD digest V97 #034 by alotzkar@direct.ca (Al) on Jan 28,
1997.