BERRY-MALLOW YAM BAKE
This is a wonderful update to a Thanksgiving tradition, and a family favorite. We like it so well I have to double it, and everyone fights over the leftovers :D It's quick and easy, colorful and delicious, and a life-saver when there are vegetarians at the table!
Provided by Tam D
Categories Side Casseroles
Time 50m
Number Of Ingredients 8
Steps:
- 1. In a medium mixing bowl, combine flour, brown sugar, oats, and cinnamon. Cut in butter with a fork or pastry blender, until coarse crumbs form.
- 2. In a large mixing bowl, gently stir together the yams and cranberries.
- 3. Lightly toss 1 cup of the crumb mixture with the yams-cranberries. Spread evenly in a 1 1/2 to 2 qt. baking dish, that has been prepared with food release spray.
- 4. Cover with remaining crumb mixture.
- 5. Bake at 350* for 35 minutes. Remove from oven, sprinkle with marshmallows, and return to oven until marshmallows are lightly browned.
- 6. NOTES: I like to spread the love, so I cut the cranberries in half before mixing them with the yams. This takes a few extra minutes, but it's well worth it. If fresh cranberries are too tangy for you, you can easily substitute a can of whole berry cranberry sauce. Just scramble it up in the can a bit, then dollop around on top the yams, before adding the crumb topping. I have also made this recipe with fresh yams or sweet potatoes, peeled and sliced, about 3-4 cups. It will need more baking time if you use fresh; plan 50-60 minutes. If you're in a hurry, you can put the pan under the broiler to toast the marshmallows. Reheats very well. My family even eats it for breakfast! *This recipe is easily made gluten free, by using GF oats and GF all purpose flour.
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