Recipe Archives->Vegetables->Apricot Yams

Yams With Ginger And Dried Apricots
Yield: 3 cups (3 servings)

1 large yam (12 to 16 ounces)
6 dried apricots, cut in quarters
1/2-inch piece fresh ginger, left in large pieces or finely diced
1 1/2 cups water

If the skin on the yam looks firm and smooth, scrub the yam.
Otherwise, peel it.  Cut the yam into rounds slightly less than
1/2-inch thick, and cut each round into quarters, or sixths if it
is very large. Combine all the ingredients in a small saucepan,
cover with 11/2 cups water, bring to a boil, then simmer, covered,
for 1/2 hour. Check the pan and add more water, in small increments
if necessary, until the yams are completely cooked, another 20
minutes or so. Allow whatever liquid is left to boil down until a
small amount of sauce is left. Pile into a bowl and serve.

Leave the ginger in big pieces and pull it out later, or finely
chop it and leave it with the yams, as you wish.

Variation: Whip the yam-apricot mixture briefly in a food processor
to make a puree.

Printable version: apricot-yams.txt.