1 can (16 oz.) sliced cling peaches
1 tbsp. cornstarch
1/4 cup brown sugar
1 can (15 oz.) whole berry cranberry sauce
1/2 tsp. cinnamon
2 tbsp. butter
2 cans (17 oz. each) yams, drained

Drain peaches, reserving juice. Dissolve cornstarch in 1/4 cup peach juice and set aside. In 11 inch skillet, heat remaining juice, liquid brown sugar, cranberry sauce, cinnamon and butter. When butter is melted, add cornstarch mixture.

Stir over medium heat until mixture thickens. Add the yams or sweet potatoes; cover skillet and cook 10 minutes. Stir in peaches and cook for an additional 5 minutes or until heated through.

This is one of my very favorite recipes.