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

Drain peaches, reserving juice. 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 for an additional 5 minutes or until heated through.

Note: Make sure the brown sugar dissolves in the sauce.