Yams with Apricot-Pecan Glaze

One 30 oz can Trappey's Whole Yams
1 cup brown sugar, packed
1-1/2 tbs cornstarch
1/2 tsp salt
1/8 tsp ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 tbs grated orange rind
2 tbs margarine
1/2 cup chopped pecans

Drain yams and cut in half lengthwise, place in 2 quart shallow casserole.

Mix brown sugar, cornstarch, salt and cinnamon in saucepan. Add apricot nectar, water, and orange rind; bring to full boil, stirring constantly. Remove from heat. Stir in margarine and pecans. Pour apricot glaze over yams and bake at 350F for 25 minutes.

Yield; 6 servings.

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Cajun Country -- New Iberia, Louisiana