Yam Bake with Cranberries

Prep Time
Cook Time
Ready In

"Our family's favorite, well one of them anyway:) we have lots of holiday favorites. Double the amounts to twelve if you like"

Original recipe yields 6 servings


  • 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 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 & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This recipe is so delicious - It is almost like having dessert. I love cranberrries with Yams and this recipe is over the top good. I cut the recipe back to two servings so there was only one layer. Bake time was 20 minutes covered and 15 uncovered at 350.f Thanks DebDoodie for a recipe that will be repeated. Perfect for any holiday occasion but would be especially good with a turkey dinner

(27 Oct 2012)