Berry Sweet Potato Bake

BERRY SWEET POTATO BAKE (SERVES 4-6)

Yams and sweet potatoes are commonly thought of to be the same thing. They aren't. Chances are unless you are at an international market what you are eating is a sweet potato. I borrowed this recipe from my good friend Marci. I hope that you pass this on to the people you love as well. It is a Thanksgiving staple for my family and friends.

Ingredients berry bake dinner

INGREDIENTS

½ C Flour
½ C Brown sugar, packed
½ C Oats, old fashion or quick
1 Tsp Ground cinnamon
½ C Stick margarine or butter
2 Lbs. Sweet potatoes
2 C Fresh cranberries
1 ½ C Miniature marshmallows - optional

DIRECTIONS

Preheat oven to 350°. Poke holes into whole yams and microwave on high for 5 minutes. Flip and cook for 5 more. Peel them, and cube into ½" cubes. Combine flour, brown sugar, oatmeal (uncooked) and cinnamon. Using pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Toss 1 C of the crumb mixture with the yams and cranberries. Place in a 1-1/2 quart casserole. Top with remaining crumb mixture. Cover and bake 35 minutes. Remove from oven and sprinkle with the marshmallows (optional). Broil until lightly browned

NOTE

Can be cooked in the microwave if the oven is tied-up. I cover the casserole and cook for 17-20 minutes on high. It is usually done if the cranberries start popping. You can sub fresh sweet potatoes with canned substitute fresh with 2 Cans 17-oz. yams, drained.

VARIATION

Add ½ C chopped walnuts to the crumb mixture.

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