Episode 23 - Passover

Mar 25, 2013


This recipe is a nice change from the typical sweet potato dish. 

4 navel oranges, large, halved 
2 lbs yams (you can use the canned stuff) 
1/4 cup unsalted butter or margarine
1/4 cup apricot preserves 
1/4 teaspoon salt, to taste

Preheat oven to 350. Cut oranges in half, then carefully scoop out the pulp, keeping the orange shells intact. Remove membrane from oranges, then chop/dice the pulp and set it aside. 

In a large saucepan, cook unpeeled, washed yams 40-45 minutes or until tender. 
Drain and peel the yams. Mash yams together with the butter and preserves. Fold in the orange pulp, then season to taste with salt. Spoon yam mixture into the orange shells and bake 15 minutes until heated through. Serves 4.