Glazed apricot yams

A great wintry side dish. Yams originated in the South American Andes where they are called oca. They are about the size of your thumb and the most common have a reddish skin. However, Apricot Delight is a new breed that I think is delightfully sweeter. Yams can be boiled, steamed, mashed, braised, roasted and also grated raw into salads.

Ingredients

500 g	Yams, Apricot Delight variety (Main)
1 can	Apricot halves, approx. 410g, in syrup (Main)
2 Tbsp	Sugar
1 Tbsp	Cornflour
1 pinch	Salt
1 pinch	Ground cinnamon
¼ cup	Orange juice, use up to ½ cup (Main)

Directions

1. Nip any little loose ends from the yams. Boil or steam for 10-15 minutes or until cooked.
2. Preheat the oven to 190C.
3. Place the yams in a lightly buttered 28cm oval baking dish. Drain the apricots reserving the syrup. Place the apricots over the yams.
4. Combine the sugar, cornflour, salt and cinnamon in a saucepan. Combine the syrup with enough orange juice to make¾of a cup. Stir into the sugar mixture and heat, stirring, until thickened. Pour over the apricots and yams.
5. Bake for 20 minutes, until sizzling and lightly browned.

More Winter recipes from Jan

• Mango cake
• Saucy orange pud with cointreau
• Butterkin with ricotta and orecchiette