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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
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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

yams and cranberry bake Quick Tags

  American   Bake Oven   Casseroles   Christmas   Cook Range   Dinner   Easy   Thanksgiving   Vegetarian
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Yams and Cranberry Bake

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