Apricot Glazed Yams Recipes

APRICOT-GLAZED SWEET POTATO BAKE

Steps:

• Set oven to 350 degree.
• Butter a 13 x 9-inch baking dish.
• Place potatoes in prepared dish, and set aside.
• In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar (or preserves) water and orange peel; bring to a boil, stirring constantly, cook, and stir for 2 minutes more.
• Remove from heat; stir in butter and pecans.
• Pour over sweet potatoes.
• Season with black pepper.
• Bake, uncovered for 20-25 minutes or until heated through.

APRICOT GLAZED YAMS

Steps:

• Place yams in an 11 x 7 x 1 1/2 inch baking dish. Drain the apricots, reserving the syrup. Arrange the apricots over the yams.
• Combine sugar, cornstarch, salt, and cinnamon in a medium saucepan. Add enough water to the reserved apricot syrup to equal 1 cup. Add the syrup/water mixture and raisins to the cornstarch mixture, stirring well. Bring to a boil over medium heat; stir in sherry and orange rind.
• Pour the syrup mixture over the yams and apricots. Bake, uncovered, at 350 degrees for 20 minutes, basting occasionally.

APRICOT-PECAN SWEET POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
• Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

GLAZED YAMS

Steps:

• Peel yams and slice into 1/8 inch thick circles. Pierce each slice with a fork.
• Place yams in large stock pot. Cover with water just until submerged.
• Add sugar, wine, vanilla extract and nutmeg. Stir to incorporate.
• Cover. Refrigerate over night. (it is even better if you allow it to sit for two days).
• Preheat oven to 375.
• Remove the yams from the water. Place on paper towels to drain. Do not discard the marinade.
• Melt butter and allow to cool.
• Place yams in large mixing bowl. Pour butter over yams. Add orange zest and toss to coat.
• Place yams in single layers on cookie sheet coated with olive oil. Bake for 25 minutes or just until tender switching to broil for the last five minutes of cooking. Check for tenderness. Do not over cook. They should not be mushy.
• Glaze:.
• Place one cup of the marinade into a sauce pan.
• Add three tablespoons of splenda brown sugar 1 tablespoon of nutmeg.
• 1/4 cup of sutter home zinfandel wine. Stir and cook until reduced. About 15 to 20 minutes. When thickend, remove from heat and add 1 tablespoon of butter.
• Serve three slices of yams (1/2 cup) w/ glaze drizzled on top or make a nice pattern on the plate.
• Alternative glaze: 8 or 10 year old modena balsamic vinegar.

APRICOT-GLAZED PORK RIBS

Steps:

• Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
• Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GLAZED YAMS

Steps:

• Heat oven to 350°F.
• Arrange yams in an ungreased shallow baking dish.
• Combine remaining ingredients; drizzle over yams.
• Bake for 20-30 minutes or until glazed and thoroughly heated.
• (If desired, omit the brown sugar and add 1/3 cup maple syrup).
• To make ahead, combine all ingredients. Cover, and refrigerate for up to 2 days. Increase baking time to 30-45 mins).

APRICOT-GLAZED SWEET POTATOES

Steps:

• 1. Place sweet potatoes in a greased 13"x9"x2" baking dish and set aside.
• 2. In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir for 2 minutes more. Remove from the heat; stir in butter and pecans.
• 3. Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

APRICOT YAMS

Steps:

• Quarter the prepared yams and place in a buttered casserole.
• Combine brown sugar, cornstarch, orange peel, cinnamon and apricot juice in saucepan.
• Cook over medium-high heat until sauce thickens.
• Add apricots, butter and pecans.
• Pour over yams.
• Bake at 375 degrees for 25 minutes or until heated through.