Mahogany Yams With Orange
|Coarsely chopped pecans/Walnuts||1⁄3 Cup (5.33 tbs)|
|Yams/Sweet potatoes||2 Pound (Peeled And Cut Into 1/4 Inch Slices)|
|Thawed frozen orange juice concentrate/Orange-flavor liqueur||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Unsweetened cocoa||1 1⁄2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
In a 10 to 12-inch pan, cook pecans over medium-high heat, stirring often, until toasted, 2 1/2 to 3 minutes.
Pour nuts from pan and set aside.
Melt 1 tablespoon of the butter in frying pan over medium heat.
Add as many yam slices as will fit in a single layer and cook until slices are lightly browned on bottom, 5 to 7 minutes.
With a wide spatula, carefully turn slices over and cook until browned on bottom.
Transfer with the spatula to a plate.
Melt the remaining butter and repeat steps to cook the remaining yams.
Return cooked yams to pan along with orange juice, brown sugar, lemon juice, cocoa, lemon peel, cinnamon, and nutmeg.
Turn yams with spatula until evenly coated with sauce.
Gently simmer, covered, until yams are tender when pierced, about 15 minutes.
Uncover and cook over medium-high heat, turning yams often with spatula until sauce is thick enough to coat them.
Spoon into a serving dish and sprinkle with pecans.