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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  • 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
  • 1/2 cup chopped walnuts
  • 2 tablespoons butter or margarine
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
Container:2-quart casserole dish
45 mins
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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