Apricot-Glazed Sweet Potato Gratin

Makes 6 servings

Ingredients

• 2-*3/4 C apricot nectar
• 2 T sugar
• 3/4 tsp. kosher salt
• 1/8 tsp. freshly ground pepper
• Large pinch of ground allspice
• 3 small yams, about 1 1/2 lbs total weight
• 2 sweet potatoes, tan-skinned, about 1 lb total weight
• 6 T heavy cream, plus extra for drizzling
• 1 T unsalted butter, cut into bits, plus extra for greasing
• 3 T fresh chives, minced

Directions

1. Preheat oven to 400°. Generously butter an 8-inch square baking dish.
2. In a large frying pan, combine the apricot nectar, sugar, kosher salt, pepper and allspice and stir to blend. Peel one of the yams and cut crosswise into -*1/4-inch-thick rounds. Add to the pan and stir to coat. Repeat with the remaining yams and sweet potatoes.
3. Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the yams and sweet potatoes begin to soften, about 8 minutes. Remove from heat. Using a slotted spoon, transfer the yams and sweet potatoes to the prepared baking dish. If desired, overlap the top layer of yams and sweet potatoes in a decorative pattern. Set aside.
4. Return the liquid in the frying pan to medium-high heat and add 6 tablespoons cream. Boil, stirring occasionally, to reduce the liquid to 1-*1/2 cups, about 10 minutes. Pour the liquid evenly over the yams and sweet potatoes. Dot with bits of butter.
5. Bake the gratin, uncovered, until the yams and sweet potatoes are very tender, top is deep brown in places, and liquid is almost absorbed, about 1 hour. Remove from the oven and let stand 15 minutes. Serve, drizzled with cream and sprinkled generously with chives.

recipe from: The Arizona Republic, 01/02/03