Bourbon Apricot Yams

Ingredients and Instructions

*When shopping for yams or sweet potatoes, select po tatoes that are all about the same size so they will

cook at an even rate and can be arranged in a decorative manner.

*To simmer yams or sweet potatoes, place them in a large kettle and cover them with water. Cover with lid

and bring to a gentle boil for 30 to 45 minutes. When you can insert the tip of a sharp knife easily into the p otatoes,

they are cooked.

Three pounds yams or sweet potatoes, cooked and peeled

1 cup packed dark brown sugar

2 tablespoons corns tarch

Dash of salt

1/8 teaspoon ground cinnamon

One can of (6 ounces) apricot nectar (or ¾ cup)

½ cup orange juice

2 tablespoons bourbon

1 tablespoon butter or margarine

1/3 cup chopped pecans (optional)

Slice yams crosswise into 1 -inch thick slices. Arrange in greased 13 -by-9-inch or 10 -inch round shallow ba king

dish. Preheat oven to 350 -degrees. In a two or 3 -quart saucepan, combine brown sugar, cornstarch, salt

and cinnamon. Stir in apricot nectar, orange juice and bourbon. Over medium -high heat, bring to a boil, sti rring

constantly. Cook and stir two minutes. Remove from heat and stir in butter. Spoon glaze over yams and

sprinkle with peca ns if desired. Bake in preheated oven 20 to 25 minutes or until potatoes are heated through

and sauce is bubbly. Recipe makes six to eight servings.