 | | Directions |
- 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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Prep Time: 45 minutes
Cook Time: 1 hour
Container: 2-quart casserole dish
Servings: 6
Serving Size: cup
|  | | 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 |
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