Yams and Cranberry Bake Recipe

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Cranberries provide color and tartness to this festive yam dish. Don’t wait for the Holidays to serve this tasty favorite.

Directions

Preheat oven to 350°F.
Cut 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 fresh cranberries.
In a greased 2 quart casserole, arrange 1/2 of the cooked yams. Sprinkle with 1/4 cup of brown sugar and dot with butter/margarine. Add 1/2 of the fresh cranberries, repeat layers.
Bake in a covered casserole for 45 minutes. While yams are baking, prepare the walnut topping by melting butter and adding brown sugar, cinnamon and walnuts.
Remove from oven and add the walnut topping. Return to the oven, uncovered, for an additional 15 minutes

Container: 2 quart casserole

Prep Time: 45 minutes

Cook Time: 1 hour

Serving Size: cup

Servings: 6

Enter desired servings:

Ingredients

-		pound fresh yams, peeled, cooked and cut into 1/2" slices
-		1 cup fresh cranberries, washed
-		1/2 cup brown sugar
-		2 tablespoons butter/margarine
-		1/2 cup fresh orange juice
-		1/2 cup chopped walnuts
-		2 tablespoons butter/margarine
-		1 tablespoon brown sugar
-		1/2 teaspoon cinnamon