Yams

3 lbs yams, peeled cut and cooked

1-1/2 cups brown sugar

5 tablespoons cornstarch

1/4 teaspoon salt

1 teaspoon apple pie spice mix

1 cup apricot nectar

1 cup pineapple juice

1 can (10 ounces) chunk pineapple, drained (reserve liquid)

4 teaspoons butter or margarine

4 teaspoons (grated) orange peel

1/2 cup chopped pecans

1 teaspoon vanilla extract

Special Utensils: 13 x 9 x 2 inch baking dish

Preheat/bake Oven: 350F. Peel yams, cut in 1/2 inch slices. (If yams are large in diameter, cut slices in two pieces.) Cook until done, in slightly salted water. (Do not over cook or they will break apart.) Place cooled cooked yams in a greased l3 x 9 x 2 inch baking dish. Set aside. Combine: sugar, cornstarch, salt and spice. Stir in apricot nectar and pineapple juice. Bring to a boil, stirring constantly. Add pineapple chunks and grated orange peel, cover and stir two more minutes. Remove from heat. Stir in butter and pecans. Pour evenly over yams. Bake uncovered until heated thoroughly (time, temperature listed).

Note:
Sauce should be a medium thickness, add juice if too thick.

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Vegetables

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Cajun Country -- New Iberia, Louisiana