Sweet Potato (or Yam) Casserole

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Molly O'Neill is our Food Editor. She is the former food columnist for The New York Times Magazine. O'Neill is the author of three cookbooks, including the best-selling New York Cookbook (Workman Publishing, 1992), A Well Seasoned Appetite (Penguin, 1997), and The Pleasure of Your Company (Viking, 1997). She was the host of the PBS series Great Food, and edited the critically acclaimed anthology American Food Writing (Library of America, 2007). Her latest work, Mostly True: A Memoir of Family, Food, and Baseball (Scribner, 2006), recounts her childhood of growing up in a Major-League baseball family.

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by Molly O'Neill

This rich side dish is a holiday standby in the Whitin household. Adapted from a lifestyle magazine about 20 years ago, it has become the most requested item in their culinary repertoire. The casserole is a traditional Southern dish, and Phyllis adds cranberries for a tangy twist on a sweet classic.

4 large, fresh sweet potatoes or yams, peeled, steamed, and drained, or 4- to 16-ounce cans of yams, drained
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup quick oats (uncooked)
1 1/4 teaspoon cinnamon
1/3 cup butter
2 cups fresh whole cranberries

1. Reheat oven to 350 degrees F. Combine the flour, brown sugar, oats, and cinnamon. “Cut in” the butter using two dinner knives by sliding the blades across each other until the mixture resembles coarse crumbs.

2. Toss 1 cup of the crumb mixture with the cranberries and yams or sweet potatoes. Top with remaining crumbs.

3. Bake in 1 1/2 quart casserole dish for 35 minutes.

Serves 6 to 8.