Black Cherry Yam Casserole
A festive yam and black cherry casserole with an apricot and orange-scented brown sugar glaze, perfect for the holidays.
2 (15-ounce) cans cut yams, drained
1 cup brown sugar, packed
1 1/2 tablespoons cornstarch
1 teaspoon grated orange zest
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup apricot nectar
2 (16-ounce) cans pitted dark sweet cherries, drained
2 tablespoons butter or margerine
- Grease a 13x9x2-inch pan. Arrange drained yams in pan.
- In a saucepan, stir brown sugar, cornstarch, orange zest, salt, cinnamon, and ginger; stir in apricot nectar until smooth. Cook, stirring constantly, until simmering; boil 2 minutes, then remove from heat. Add pitted, dark sweet cherries and butter.
- Pour cherry mixture over yams.
- Bake, uncovered, 30 minutes in a preheated oven at 375°F (190°C).
Makes 12 servings.
Recipe and photograph provided courtesy of National Cherry Growers & Industries Foundation.