Cranberry Yams Food

HOLIDAY CRANBERRY YAMS

Steps:

• 1. Topping: In Medium Bowl add flour, brown sugar, oaks, cinnamon. Mix all ingredients. Cut up butter in 1/2 inch cubes add to mixture and using a pastry blender or fork cut into dry ingredients until it resembles a crumb topping.
• 2. Wash cranberries, let drain and set aside.
• 3. Drain yams and put in a 2-quart casserole dish, add cranberries to yams in casserole dish, add 1 cup of crumb topping and toss lightly until yams and cranberries are coated with crumb mixture and cranberries are evenly distributed in dish.
• 4. Add the remaining crumb topping evenly on top of mixture in casserole dish.
• 5. Bake at 350 degrees for 40-50 minutes until bubbling and cranberries are completing cooked.
• 6. Remove from oven and Sprinkle 1-1/2 cups mini marshmallow on top cooked yams and return to oven and bake until marshmallows are lightly golden brown, watch carefully! you do not want to burn marshmallows.
• 7. Remove from Oven, let cool 5-minutes and Serve.
• 8. Note: Can be made the day before, after adding the remaining crumb topping. Cover with plastic wrap and put in refrigerator. Take out about 20 minutes before baking.

CRANBERRY YAM MUFFINS

Steps:

• Preheat oven to 375 degrees F, then either grease or paper-line a 12-muffin pan.
• FOR THE BATTER ~ In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon & nutmeg.
• In small bowl, combine egg, milk, yams & butter, then stir this into flour mixture, just until moistened.
• Fold in cranberries.
• FOR THE TOPPING ~ In a separate container, combine 1 tablespoon each of granulated sugar & ground cinnamon.
• Using the batter, fill prepared muffin cups half full, then sprinkle each with cinnamon-sugar.
• Bake 18-22 minutes or until toothpick inserted in muffins comes out clean.
• Cool in pan 10 minutes before removing to wire rack.
• Best when served warm!

CRANBERRY YAM BREAD

Steps:

• Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
• In a large bowl, beat cream cheese & sugar until light.
• Beat in yams, eggs, vanilla, cinnamon & nutmeg.
• Stir in bisquick & cranberries until just blended ~ DO NOT OVER-MIX!
• Spoon mixture into prepared pan.
• Bake 45 to 60 minutes or until wooden pick inserted in center comes out clean.
• Remove from oven & cool in pan 15 minutes.
• Remove from pan & cool completely on wire rack.
• When completely cool, wrap in plastic food wrap.
• Serve at room temperature or cold, & refrigerate leftovers.

CANDIED YAMS WITH CRANBERRIES

Steps:

• 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.

AWESOME YAM AND CRANBERRY CASSEROLE

Steps:

• Combine whole cranberries, white sugar, orange slices, pecan halves, orange juice, cinnamon, nutmeg and mace in 2 quart casserole. Bake uncovered at 375* degrees for 30 minutes.
• Stir drained yams into cranberry mixture. Return to oven and bake until heated through (about 15 minutes). Enjoy!

CRANBERRY YAMS

Steps:

• Brown sugar and Oak Crumb Topping:
• In medium bowl add flour, brown sugar, oats, and cinnamon. Cut cold butter in slices and cut into mixture with pastry blender or fork until it resembles a crumb topping.
• Drain yams and put in a 2 quart casserole pan. Wash cranberries and drain well. Add cranberries to yams in casserole pan. Toss in 1 cup of Crumb Topping and toss lightly. Add the remaining Crumb Topping.
• Bake at 350 degrees F for 35-40 minutes until bubbling. Remove from oven and Sprinkle 1-1/2 cups Kraft Mini Marshmallows on top of casserole and return to oven. Bake until marshmallows are lightly golden brown, watch carefully that marshmallows don't burn. Remove from oven, cool for 5 minutes and serve.