A snowy NJ was beautifully with me
as I prepared for our belated Christmas dinner.
I got this recipe from one of my NJ friends:
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup oatmeal, uncooked
1 teaspoon cinnamon
1/3 cup butter
2 (17 ounce) cans yams, drained
2 cups cranberries, raw
I used GF all purpose flour and GF oatmeal.
Mix flour, sugar, oatmeal and cinnamon together.
{I accidentally forgot the sugar and cut it in at the end.}
I bought one 19 oz tin of yams in pear juice and syrup.
I drained the liquid and lightly rinsed the yams.
So you make the crumb mixture first,
then cut in the butter and toss with yams and cranberries.
I added extra crumb mixture to top and more cinnamon.
On Mr. Husband and I's honeymoon in Quebec City,
one of our waiters at a nice restaurant said to us
everything is better with butter.
I agree, and would add for these yams,
everything is better with butter and cinnamon.
Of course not overly cinnamon-ing the dish,
but sweetening it.
Hard to see, but there it is on the table,
hot and ready to eat.
*
This dish is a wonderful compliment to a festive meal!
