Yams and Cranberry Bake Recipe

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Juicy cranberries provide color and tartness to this festive yam dish. Don't wait for the Holidays to serve this tasty "yams with cranberries" favorite.

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Servings:

Ingredients

1 1/2 pounds fresh yams, peeled, cooked, and cut into 1/2
1 cup fresh cranberries, washed
1/2 cup brown sugar
2 tablespoons butter or margarine
1/2 cup fresh orange juice
TOPPING:
1/2 cup chopped walnuts
2 tablespoons butter or margarine
1 tablespoon brown sugar
1/2 teaspoon cinnamon

Container:2-quart casserole dish

Directions

PREP

45 mins

COOK

1 hr

Preheat oven to 350° F.
Cut the yams into about 3 pieces and cook in boiling salt water until tender, about 30 to 40 minutes. Drain, cool, peel, and cut into 1/2" slices.
Wash the fresh cranberries.
In a greased 2-quart casserole dish, arrange half of the cooked yams. Sprinkle with 1/4 cup of brown sugar and dot with 1 tablespoon of the butter or margarine. Add half of the fresh cranberries. Repeat the layers.
Add the orange juice to the dish.
Cover the casserole dish and bake for 45 minutes.
While the yams are baking, prepare the walnut topping by melting the butter and adding the brown sugar, cinnamon, and walnuts.
After the baking time has elapsed, remove the casserole dish from the oven and add the walnut topping. Return to the oven and bake uncovered for an additional 15 minutes.

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