Ginger-Glazed California Figs & Yams
Swap out the sweet potatoes and make yams for Thanksgiving. The ginger glaze, studded with California dried figs, makes this yams recipe a favorite.
Servings 6 servings
- 1 1/2 pounds yams about 3 medium
- 1 cup thinly sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs 4 oz.
- 3 tablespoons butter or margarine
- 1 1/2 teaspoons grated fresh gingerroot or 1 teaspoon ground ginger
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Heat oven to 375°Peel yams and cut into 1/2-inch thick slices. In large saucepan fitted with a steamer basket, bring 2 inches of water to a boil. Add yams and cover. Cook until just tender when pierced with a knife, about 8 minutes. In shallow, greased 1 or 1 1/2-quart baking dish, arrange yams, slightly overlapping, and top with figs. (Recipe can be made one day in advance up to this point.)
- Melt butter in small saucepan over low heat. Stir in ginger and heat about 1 minute. Add brown sugar and stir until dissolved; add lemon juice, salt and pepper. Pour mixture evenly over yams and figs and bake until the yams are lightly glazed on top, about 15 minutes.
Photo by Annelies Zijderveld