Apple Berry Yam Casserole

Alyson Stringer (originally from Susan Trube Steakley)
10-12 servings

Susan and her sister Carolyn developed this recipe a few years ago and it is one of my favorite holiday dishes. It originally called for slicing and stacking rings of yams and apples, making individual servings, but when it comes to serving a crew, well, it needed some Clotiaux-izing. This can also make a great fall season dessert — finish with a drizzle of sweetened cream or a scoop of Blue Bell® Homemade Vanilla Ice Cream. (Dec 2007)

Filling
2 lbs yams, cooked and puréed (see notes)
3 Granny Smith apples, cut up and tossed in 1 Tbsp lemon juice to stop browning
2 cups fresh cranberries
1 cups dried apricots, cut up

Oat Topping
1/2 cup whole wheat flour
1/2 cup packed brown sugar
1/2 cup rolled oats, uncooked
1 tsp cinnamon
1/3 cup butter

In bowl, combine flour, sugar, oats and cinnamon. Cut in butter with a pastry fork until a crumb consistency. Set aside.

Syrup
3 Tbsp butter
1 1/4 cup packed brown sugar
1 Tbsp lemon juice
3 Tbsp maple syrup
1/2 cup apple cider
2 tsp cinnamon
1/2 tsp ginger

Filling: Butter (or cooking spray) a 9x13-inch casserole. Layer yam/sweet potato into bottom of dish. Then layer chopped apples, cranberries and apricots. 

Oat Topping: In bowl, combine flour, sugar, oats and cinnamon. Cut in butter with a pastry fork until a crumb consistency. Layer over filling. 

Syrup: Combine ingredients in sauce pan. Simmer 10 minutes. Pour syrup over entire dish.Bake at 350˚F for 30 minutes.

*Boil or bake yams until firm, not soft. Cool, then peel and cut up. 

**Granny Smith apples taste best because they’re tart.