Yams With Ginger And Dried Apricots

yield: 3 cups (3 servings) by Deborah Mdison
Apricots are quite delicious with yams. Leave the ginger in big pieces
and pull it out later, or finely chop it and leave it with the yams,
as you wish.

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
11/2 cups water

If the skin on the yam looks firm and smooth, scrub the yam. Otherwise, peel it.
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 11/2 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.

Serving size 5 1 cup
173 calories 0.3 grams total fat 0.1 gram saturated fat 0 milligrams cholesterol

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