Apricot Glazed Yams is a colorful vintage side dish that pairs tender yams with apricot halves and a glossy, lightly spiced fruit glaze. Sweet potato and yam casseroles became especially popular on American holiday tables during the twentieth century, when canned fruits and vegetables made festive dishes easier to prepare year-round. This version takes a refreshing turn from the familiar marshmallow-topped casserole. Reserved apricot syrup is thickened with brown sugar and cornstarch, then flavored with cinnamon, dry sherry, and fresh orange peel. The result is sweet and fruity without being overly heavy, with citrus and warm spice balancing the richness of the yams. It makes an especially attractive accompaniment for Thanksgiving, Christmas, ham, pork, or roast poultry.
Ingredients
- 1 can yams (16- or 29-oz, drained)
- 17 oz apricot halves, syrup reserved (1 can)
- water (as needed to bring reserved apricot syrup to 1 cup)
- 3 tbsp brown sugar
- 1 tbsp cornstarch
- ¼ tsp salt
- ⅛ tsp cinnamon
- 3 tbsp dry sherry
- ½ tsp grated orange peel
Instructions
Step 1: Arrange the Yams
- Preheat the oven to 350°F.
- Drain the yams and arrange them in a 10 × 6 × 2-inch baking dish.
Step 2: Prepare the Apricots
- Drain the apricot halves, reserving their syrup.
- Add enough water to the reserved syrup to make 1 cup liquid.
- Set the liquid aside.
- Arrange the drained apricot halves over the yams.
Step 3: Combine the Glaze Ingredients
- In a small saucepan, combine the brown sugar, cornstarch, salt, and cinnamon.
- Gradually stir in the reserved apricot syrup mixture.
Step 4: Cook the Glaze
- Cook over high heat, stirring constantly, until the mixture boils and thickens.
Step 5: Finish the Glaze
- Stir the dry sherry and grated orange peel into the thickened glaze.
Step 6: Glaze the Yams and Apricots
- Pour the hot glaze evenly over the arranged yams and apricot halves.
Step 7: Bake
- Bake uncovered at 350°F for 20 minutes, basting occasionally with the glaze, or until thoroughly heated and well glazed.
Tips
- Use the 29-oz can of yams for a fuller casserole suitable for 6 servings; the smaller can will make approximately 4 servings.
- Drain the yams thoroughly so excess liquid does not dilute the apricot glaze.
- Stir the glaze constantly as it heats to prevent the cornstarch from forming lumps.
- Freshly grated orange zest gives the glaze the brightest citrus flavor.
- For an alcohol-free version, replace the dry sherry with orange juice or additional apricot syrup.
- Add a small pinch of ground ginger or nutmeg for extra warm spice.
- Sprinkle chopped pecans over the dish during the final few minutes of baking for added crunch.
- This dish pairs particularly well with baked ham, roast pork, turkey, or chicken.
- Prepare the yams and apricots in the baking dish ahead of time, then make and add the glaze shortly before baking.
- Baste the fruit once or twice during baking to create an even, glossy coating.
Nutrition
Calories: 220kcalCarbohydrates: 48gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 240mgPotassium: 520mgFiber: 4gSugar: 28gVitamin A: 11000IUVitamin C: 12mgCalcium: 45mgIron: 1.2mg