Yam Bake with Cranberries
Recipe: #6762
October 10, 2012
Categories: Casseroles, Side Dishes, Sweet Potato/Yam, Christmas, Thanksgiving, Oven Bake, more
"Our family's favorite, well one of them anyway:) we have lots of holiday favorites. Double the amounts to twelve if you like"
Ingredients
Nutritional
- Serving Size: 1 (197.2 g)
- Calories 629
- Total Fat - 35.6 g
- Saturated Fat - 7.2 g
- Cholesterol - 1.7 mg
- Sodium - 319.3 mg
- Total Carbohydrate - 75.2 g
- Dietary Fiber - 3.9 g
- Sugars - 31.6 g
- Protein - 5.3 g
- Calcium - 51.2 mg
- Iron - 3 mg
- Vitamin C - 49.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Grease a 2 quart casserole dish.
Step 2
In a greased 2-quart casserole dish, arrange half of the cooked cooled yams. Sprinkle with 1/4 cup of brown sugar and dot with 2 tablespoon of the butter or margarine. Add half of the fresh cranberries. Repeat the layers. Add the orange juice to the dish.
Step 3
Cover the casserole dish and bake for 30 minutes.
Step 4
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.
Tips
No special items needed.