1 (16 oz.) can sliced peaches in syrup
1 tbsp. cornstarch
2/3 cup brown sugar
1 (8 oz.) can whole cranberry sauce
1/2 tsp. cinnamon
2 tbsp. butter
2 (17 oz.) cans yams, drained

Drain peaches, reserving juice. Dissolve cornstarch in 1/4 cup of peach juice; set aside.

In a small saucepan, heat remaining peach juice, sugar, cranberry sauce, cinnamon and butter.

When butter has melted, add cornstarch mixture and cook and stir over medium heat until thickened.

Put yams in a baking dish. Arrange peaches around yams. Pour sauce over yams and bake at 350°F for 20 minutes.

Serves 6.