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

Drain peaches, save juice. Dissolve flour in 1/4 cup peach juice and set aside.

In a skillet heat remaining juice, brown sugar, cranberry sauce, cinnamon and butter. Add flour mixture. Stir over medium heat until thick.

Add yams. Cover skillet and cook 10 minutes. Stir in peaches and cook 5 minutes or until heated through.