Prep 20 mins
Cook 50 mins
This is a delicious variation on candied yams. The fresh cranberries add a slight tartness that cuts down on the sweetness characteristic of traditional candied yams. This recipe was taken from a bag of miniature marshmallows many years ago and I recently re-discovered it. Hope you like it as much as I do!
- 118.29 ml flour
- 118.29 ml packed brown sugar
- 118.29 ml oatmeal, uncooked
- 4.92 ml cinnamon
- 78.07 ml butter
- 2 (963.88 g) can yams, drained
- 473.18 ml cranberries, raw
- 354.88 ml miniature marshmallows
- Combine flour, sugar, oats and cinnamon.
- Cut in butter until mixture resembles coarse crumbs.
- Lightly toss 1 cup crumb mixture with yams and cranberries.
- Arrange in a 1 1/2 quart casserole.
- Sprinkle with remaining crumb mixture.
- Bake at 350 degrees for 35 minutes.
- Sprinkle with marshmallows and return to oven until marshmallows are lightly browned.
I was looking for something different this year, more to satisfy my taste and this was great! Although I substituted approx. 3cups fresh sweet potatoes for the canned yams, the tartness of the cranberry was perfect with the fresh sweet potatoes. My family loved them and I expect to be making this treat throughout the year! Thanks, Maria
This is an excellent yam recipe! I was looking for a recipe to help me use up the rest of the fresh cranberries I had, and I'm so glad I chose this recipe! The first time I made it, one of the girls complained that the cranberries were too tart (I didn't get to try it that time as I think it got gobbled up before I could), so the next time I made it, I put the washed berries in some sugar before adding it to the mix. I'm not sure if that helped, but when I tried it, I thought there was an excellent balance of tart and sweet through the dish. Everyone that has tried this dish has really liked it and it's currently my go-to recipe for yams. I'm not a huge yam lover, but I could easily eat this dish any time!
I make it every year for Thanksgiving. It's a big hit around here!