Ingredients
- ½ pound dry apricots
- 1 cup water
- ¾ cup sugar
- 2 pounds yams
- 1 lemon, sliced thinly
- ½ cup brown sugar
- 1 stick butter
- 2 tablespoons apricot brandy
- ½ cup pecans or walnuts, chopped coarsely
- Nutritional Information
Nutritional analysis per serving (10 servings)
346 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 4 grams dietary fiber; 28 grams sugars; 2 grams protein; 24 milligrams cholesterol; 13 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
- Peel, slice and cook yams in water until tender, about 15 minutes.
- Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
- Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
- Bake at 350 degrees for 20 to 30 minutes.
- Sprinkle nuts over casserole 10 minutes before removing from oven.
1 hour 15 minutes
Dining and Cooking