Yam-Cran Casserole is a flavorful, fast to prep side-dish that perks up any holiday meal. You can prepare it the day before, then pop it in the oven before mealtime. (The less I have to do the day-of, the better!)

BONUS TIP: Leftovers are delicious eaten cold mixed with plain yogurt!

NOTE: While this dish is fast to prepare, it takes about 1.5 hours to bake – so plan ahead!!!

CRAN-YAM CASSEROLE:

• 171g / 6 oz uncooked, whole cranberries
• 1 tart apple (such as fuji, gala, honeycrisp) – unpeeled, cubed into bite-sized pieces
• 57g / 1/2 cup pecans, chopped and lightly toasted
• 74g / 1/2 cup brown sugar (I used dark)
• 129g / 3/4 cup orange juice
• 36g / 3 T Cointreau (or another orange flavored liqueur, or more orange juice)
• 3/4 tsp cinnamon
• 1/8 tsp nutmeg
• 636g / 1.5 lbs yams or sweet potatoes

Into a bowl, combine the cranberries, apple, pecans, brown sugar, orange juice, Cointreau, cinnamon, and nutmeg. (In other words, combine everything except the yams.)

Place the chopped yams evenly in a casserole dish.

Pour the cranberry mixture evenly on top of yams.

Cover with a lid or foil. Bake at 400°F / 200°C for 45 minutes. Remove lid, then continue to bake until most of liquid has evaporated and yams can be pierced with a knife – about 35 minutes or so.

Stir casserole so remaining liquid is mixed in. Serve immediately or cover until serving time. It can be served either hot or at room temperature.