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!
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter
- 2 cups fresh or frozen cranberries
- 2 tablespoons sugar
- 1 can (15-3/4 ounces) sweet potatoes, drained and liquid reserved
- Miniature marshmallows, optional
Directions
- In a small bowl, combine the flour, brown sugar, oats and cinnamon. Cut in butter until coarse crumbs form. Set aside. Sprinkle cranberries with sugar.
- In a 2-qt. baking dish, layer half each of the yams, cranberry mixture and crumb mixture. Repeat layers. 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 baking dish. Bake just until marshmallows are puffed and lightly browned.
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Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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