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Black Cherry Yam Casserole

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

1. Grease a 13 x 9-inch pan. Arrange drained yams in pan.
2. 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.
3. Pour cherry mixture over yams.
4. Bake, uncovered, 30 minutes at 375°F (190°C).

Makes 12 servings.

Recipe and photograph provided courtesy of National Cherry Growers & Industries Foundation.

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