INGREDIENTS: One 14 ounce can whole berry cranberry sauce; two 29 ounce cans Bruce’s Yams Cut Sweet Potatoes in Syrup drained; 1 1/2 cups slightly crushed corn flakes; 3 tablespoons melted butter; 2 tablespoons brown sugar; 1/2 teaspoon pumpkin pie spice.

DIRECTIONS: Heat oven to 350 degrees. Spread the cranberry sauce into the bottom of a 6 cup casserole dish. Spoon the sweet potato chunks over the top. In a small bowl, stir together the corn flake crumbs, melted butter, brown sugar and pumpkin spice. Scatter the mixture evenly over the top of the potatoes and bake for 30 minutes or until golden brown.