Peach Cranberry Yam Bake Recipes

SWEET POTATO PEACH BAKE

Steps:

• Heat oven to 350 degrees F.
• Place Bruce's® Yams Cut Sweet Potatoes in a bowl and cut into slightly smaller pieces.
• Drain the peaches (reserving 4-5 slices for the top of the casserole) and add to the yams along with 1/2 cup peach juice, ground ginger, salt and pepper; stir to mix.
• Transfer to a 2 quart baking dish; set aside.
• In a separate bowl, stir together the brown sugar and pecans.
• Sprinkle over top of casserole and place reserved peach slices in a line down the center.
• Bake for 35-40 minutes until hot and bubbly.

BERRY MALLOW YAM BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss yams and cranberries together in a bowl. Mix flour, brown sugar, oatmeal, margarine, and cinnamon together in a separate bowl. Add about half the oat mixture to the yam mixture; toss to combine and spread into a 1 1/2-quart casserole dish. Sprinkle remaining oat mixture over the casserole.
• Bake in preheated oven until lightly browned, about 35 minutes.

CRANBERRY PEACH TART

Steps:

• Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust. , For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling. , Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking.

PEACH-CRANBERRY YAM BAKE

Steps:

• In a large bowl, combine candied yams and natural style peaches. Blend cranberry sauce with the reserved syrup (from yams); drizzle over yams and peaches. Add nuts; gently toss ingredients to mix well.
• Spoon mixture evenly into a 9" x 13" baking dish.
• Bake uncovered at 350 degrees for 25-30 minutes, or microwave uncovered on high for 10-15 minutes or until hot and bubbly. Garnish with parsley sprigs as desired.

SOUTHERN PEACH YAM BAKE

Steps:

• Combine sugar, flour and nutmeg.
• Cut in butter till mixture resembles coarse crumbs.
• Add nuts (see note).
• Arrange yams and peaches in casserole; sprinkle w/sugar mixture.
• Pour some of the peach juice and yam juice around yams (about 1/2 to 1 cup).
• Bake@ 350 degrees, 35 minutes.
• Sprinkle w/mini mallows.
• Broil till lightly browned.
• Note:** I double the recipe for the topping, ingredients 1 to 4 only, but if you like additional nuts, add more.

SOUTHERN PEACH YAM BAKE

Steps:

• Combine sugar, flour and nutmeg; cut in butter until mixture resembles coarse crumbs. Add nuts.
• Arrange yams and peaches in 1 1/2 quart casserole; sprinkle with sugar mixture.
• Bake at 350F for 35 minutes.
• Sprinkle with marshmallows. Broil until lightly browned.
• Serve immediately.

PEACH-CRANBERRY SAUCE

Steps:

• Bring sugar and water to a boil, stirring until sugar has dissolved. Add cranberries, peaches, and salt, and return to a boil. Reduce heat and simmer gently, stirring occasionally, until thickened and cranberries have burst, about 10 minutes. Let cool. Cover, and refrigerate until ready to serve.

BAKED CRANBERRY PEACH SAUCE

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.