Cranberry Yam Bake

Cranberry Yam Bake

It’s time to start planning what we will be serving the company who will be walking through our doors! I love cranberries and how they add a tart burst of flavor to the sweetness of the yams. Add a rolled oat topping and you will have a side dish that tastes like Christmas!

Cranberry Yam Bake

½ c. all-purpose flour

½ c. packed brown sugar

½ c. rolled oats

½ tsp. cinnamon

1/3 c. butter

2 c. fresh or frozen cranberries

2 Tbl. sugar

2 cans (40 oz) cut-up yams, liquid drained and reserved

Miniature marshmallows, optional

In a small bowl, combine flour, brown sugar, oatmeal and cinnamon. Cut in butter as for pastry; blend until crumbly. Set aside. Sprinkle cranberries with sugar. In a 2-qt casserole dish, layer half of the yams, half the cranberry mixture and half the crumb mixture. Repeat the layers, ending with the crumbs. Pour 1-2 cups reserved liquid over all. Bake at 350° for 35 minutes or until heated through. If desired, place a ring of marshmallows around the outer edge of casserole and return to the oven just until marshmallows are puffed and lightly browned.

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