Drain the can of peaches (reserve the juice).
Dissolve the cornstarch in 1/4 cup reserved peach juice and set aside.
In large skillet.
Heat remaining juice of peaches, brown sugar, cranberry sauce, cinnamon, and butter.
When butter is melted, add cornstarch mixture.
Stir over medium heat until mixture thickens.
Then add the drained yams; cover skillet and cook on low about 10 minutes.
Stir in peaches and cook an additional 5 minutes or until thoroughly heated.
Ingredients:
1 (16 ounce) cans sliced peaches
1 tablespoon cornstarch
1/3 cup packed brown sugar
1 (16 ounce) cans whole berry cranberry sauce
1/2 teaspoon cinnamon
2 tablespoons butter
2 (17 ounce) cans sweet potatoes, drained ( or about 5 fresh sweet potatoes cooked and cut up & drained)
Steps/Methods:
Drain the can of peaches (reserve the juice).
Dissolve the cornstarch in 1/4 cup reserved peach juice and set aside.
In large skillet.
Heat remaining juice of peaches, brown sugar, cranberry sauce, cinnamon, and butter.
When butter is melted, add cornstarch mixture.
Stir over medium heat until mixture thickens.
Then add the drained yams; cover skillet and cook on low about 10 minutes.
Stir in peaches and cook an additional 5 minutes or until thoroughly heated.
