Berry Mallow Yam Bake Recipe
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!
This recipe is: Contest Winning
8 Servings
Prep: 20 min.
Bake: 35 min.
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 the yams, half of cranberry mixture and half of 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.
Yield: 8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 243 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 110 mg sodium, 42 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Berry Mallow Yam Bake in Country Woman
September/October 1990, p29
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