Instructions: Drain peaches, reserving juice. Dissolve cornstarch in 1/4 cup peach juice.

Set aside. In an 11-inch skillet, heat remaining juice, liquid brown sugar, cranberry sauce, cinnamon & butter. When butter is melted, add cornstarch mixture. Stir over medium heat until thickened. Add yams, cover skillet & cook 10 minutes. Stir in peaches & cook an additional 5 minutes or until heated thoroughly.

PEGGY KELLEY

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