1 (16 oz.) can sliced cling peaches
1 tbsp. cornstarch
1/2 cup packed brown sugar
1 cup whole berry cranberry sauce
1/2 tsp. cinnamon
2 tbsp. butter
2 (17 oz.) cans yams, drained

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

In an 11-inch skillet, heat remaining juice, brown sugar, cranberry sauce, cinnamon and butter. When butter has melted, add cornstarch mixture. Stir over medium heat until mixture thickens. Add yams. Cover skillet and cook for 10 minutes.

Stir in peaches and cook additional 5 minutes or until heated through.