Instructions: This not-too-sweet potato dish is reminiscent of tzimmes, a traditional sweet potato, carrot and short rib stew. Using a four-millimeter slicing)blade in processor, makes preparation a snap.)

Position rack in center of oven and preheat to 400 degrees F. Generously grease a 13 x 9 x 2-inch glass baking dish.

Stir nectar, broth, 6 Tablespoons margarine, apricots, salt, cinnamon and)pepper in heavy large pot over high heat until margarine melts. Add yams; bring to a boil. Cover, cook until yams begin to soften - about 15 minutes)- stir often.

Using slotted spoon, transfer yams to prepared dish. Pour juices from pot)over; press firmly to compact. Cover dish with heavy foil. Bake 30)minutes. Uncovered and bake yams until tender and beginning to brown on top, about 55 minutes. Let stand 15 minutes.)

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