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Makes 6 Servings
1 1/2 pounds yams (about 3 medium)
1 cup (4 oz.) thinly sliced Blue Ribbon Orchard Choice or Sun-Maid
Calimyrna or Mission Figs
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°F. 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.
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