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A mildly sweet and tart dish.

4 pounds yams, peeled, cut into 1-inch pieces

1 cup pure maple syrup

1/3 cup butter, melted

1 1/2 teaspoons grated orange peel

1 (12-ounce) bag fresh cranberries

1/2 teaspoon salt

1. Preheat oven to 350*F (175*C). Cook yams in large pot of boiling salted water 5 minutes. Drain; transfer to 13 x 9 x 2-inch glass baking dish; add cranberries. Blend syrup, butter, orange peel and salt in small bowl; pour over yams and cranberries; toss to coat.
2. Bake uncovered until just tender, stirring and basting occasionally. Bake until yams are very tender and juices form thick glaze, about 45 minutes.

Serves 8 to 10.