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

Drain peaches, reserve juice. Dissolve cornstarch in 1/4 cup peach juice and set aside. In 11 inch skillet, heat remaining juice, brown sugar, cranberry sauce, cinnamon, and butter. When butter is melted, add cornstarch mixture. Stir over medium heat until mixture thickens. Add yams. Cover and cook 10 minutes. Stir in peaches and cook 5 more minutes.