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

Drain peaches and reserve juice. Put cornstarch in 1/4 cup of peach juice and set aside. Heat reserved peach juice and sugar, cranberry sauce, cinnamon, and butter; when butter is melted add cornstarch, mix and cook, stir over medium until it thickens - put yams in dish, put peaches around yams. Bake at 350 degrees for 20 minutes. Serves 8-10.