Berry Mallow Yam Bake
Country Woman
My Yam Bake has become a holiday tradition in our family. The blend of cranberries and sweet potatoes in this recipe results in a very pretty appearance—and a unique taste.
I grew up on a small Arkansas farm in the foothills of the Ozarks. Both my mother and father are excellent cooks, and I've been cooking since I was a little girl. In fact, my husband teases me that I read cookbooks like some other people read novels!
SERVINGS: 8
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 35 min.
Ingredients:
- 1/2 cup flour
- 1/2 cup brown sugar, packed
- 1/2 cup dry oatmeal
- 1/2 teaspoon cinnamon
- 1/3 cup butter
- 2 cups fresh or frozen cranberries
- 2 tablespoons sugar
- 1 can (17 ounces) cut-up yams, drained (reserve liquid)
- Miniature marshmallows, optional
Directions:
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, layer half the yams, half the cranberry mixture and half the crumb mixture. Repeat with remaining ingredients, ending with crumbs. Pour reserved yam liquid over all. Bake at 350° for 35 minutes or until heated through. If desired, place several rings of marshmallows around the outer edge of casserole and return to oven just until marshmallows are puffed and lightly browned. Yield: 8 servings.