Thursday, November 27, 2008

Berry Mallow Yam Bake

[originally posted at Half-Past Kissin' Time on December 20, 2007]

Here is my holiday recipe offering. Highly recommended for your Christmas table; beautiful and delicious!!) Mr. 4444 didn't like yams, and I couldn't stand cranberries, but together, they are wonderful, and we both love this dish. No holiday meal is without it, especially if the kids have anything to say about it.

Berry Mallow Yam Bake
½ C flour
½ C firmly packed brown sugar
½ C dry oatmeal (the long-cooking kind, NOT instant)
½ tsp cinnamon
1/3 C butter or margarine
2 C fresh or frozen cranberries
2 Tbls. sugar
1 can (17oz) cut-up yams, liquid drained and reserved
Mini marshmallows ("optional" only for the foolish; it's the best part!)

In a small bowl, combine flour, brown sugar, oatmeal and cinnamon. Cut in butter as for pastry; blend until crumbly. Set aside.

Sprinkle cranberries with sugar (package also says to rinse them in cold water first). 
In 2 qt casserole, layer half the yams, half the cranberry mixture


and half the crumb mixture. Repeat layers, ending with crumbs. 
Pour the reserved yam liquid over all 
(if you double or triple the recipe, don't use it all, or it will be too wet).

Bake at 350 for 35 minutes, or until heated through. 
If desired, place mini marshmallow over the top
and return to oven just until marshmallows are puffed and lightly browned.

NOTE: This is SOOO good, we double the recipe, as there would otherwise be no leftovers (and the kids love them) Put in a large casserole dish or cake pan. Then it’s just right for 4 adults and 2-4 kids. It not only tastes good, but it looks very pretty.

Note: we can never find the cranberries any other time of year than Thanksgiving, so stock your freezer if you hope to make them again before the next year!!!!

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