Blogging from A to Z Challenge - Y

Yams, or sweet potatoes as many call them, are in season from October through December. According to The World's Healthiest Foods, they are about 200 different varieties of yams.

Yams are said to protect against cardiovascular disease, because they contain vitamin B6. They are also a good source of potassium. Some believe wild yam can be a natural alternative to hormonal replacement for menopausal women.

My daughter-in-law usually makes yams if she and my son are here for Thanksgiving dinner. Here's a recipe for a sweet potato casserole I found at allrecipes.com.

Prep time: 10 min
Bake time:  35 min

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats
1 teaspoon ground cinnamon
1/2 cup butter, softened 1 (40 ounce) can cut yams, drained
1/2 cup whole berry cranberry sauce, drained
1 cup mini marshmallows

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Mix the flour, brown sugar, oats, and cinnamon together in a bowl; cut the butter into the mixture until crumbled.
3. Combine the yams and cranberries in a larger bowl. Stir 1 cup of the flour mixture into the yams and cranberries; pour the mixture into the bottom of an 8-inch square baking dish and top with the remaining flour mixture.
4. Bake in the preheated oven for 25 minutes; top with the marshmallows and return to the oven until the marshmallows are browned, about 10 minutes more.

This post is part of the Blogging from A to Z Challenge. This challenge ends on Monday. It's been fun. I hope you're enjoying it.