1 large yam (12 to 16 ounces)
6 dried apricots, cut in quarters
1/2-inch piece fresh ginger, left in large pieces or finely diced
1-1/2 cup water
Cut the yam into rounds slightly less than 1/2-inch thick, and cut each round into quarters, or sixths if it is very large.
Combine all the ingredients in a small saucepan, cover with 1-1/2 cups water, bring to a boil, then simmer, covered, for 1/2 hour. Check the pan and add more water, in small increments if necessary, until the yams are completely cooked, another 20 minutes or so. Allow whatever liquid is left to boil down until a small amount of sauce is left. Pile into a bowl and serve.
Variation: Whip the yam-apricot mixture briefly in a food processor to make a puree.
Recipe makes 3 cups.
Serving size: 1 cup
Calories: 173; Total Fat: 0.3g; Saturated Fat: 0.1g; Cholesterol: 0mg
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