Polly’s Mom’s Yam and Cranberry Casserole (Recipe)

Polly’s Mom’s Yam and Cranberry Casserole (Recipe)

Yam and Cranberry Casseroles Recipe

 

 

My mom made this for Thanksgiving, Christmas, and New Year’s. One taste of it is a blast back to childhood for me.

We do not consider it a regular weekday side dish, because it has sugar in it, so it gets relegated to special meal status in our house. It is so easy to make– and delicious– you’ll be glad to have this in your repertoire too.

The dish we made for our Church Christmas Party yesterday, shown above, is a double recipe. Each recipe makes eight servings worth. The photo below, shows step one for a single recipe’s worth, although the oranges should have been cut in quarters.

Polly’s Mom’s Yam and Cranberry Casserole Recipe

1 can (40 oz) yams, drained and diced
3/4 cup sugar
1/2 cup pecan halves
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon mace
1 (12 oz) package whole fresh cranberries
1 orange sliced with peel on and each slice cut in quarters
1/4 cup orange juice

Combine sugar, pecans, cranberries, orange slices, orange juice, and spices in a 2 quart casserole. Bake 30 minutes. Then stir yams into mixture, and bake another 15 minutes. Serve hot.

Easy but so yummy!

Enjoy!

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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.

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