The Shoemaker Bugle

By Joseph Kilis

Ingredients:

• 2 Large Cans Yams
• 2 Cups Cranberry Sauce
• Miniature Marshmallows

For Crumble:

• 1 Cup Flour
• 1 Cup Brown Sugar
• 1 Cup Oatmeal
• 1 Tablespoon Cinnamon
• 1 Cup Butter (Softened or Melted)

Instructions:

     1: Preheat your oven to 350°. Mash your yams at the bottom of a 13×9 casserole dish, and mix half of your crumb mixture in with the yams. Smooth out.

     2: Add your cranberry sauce over the mashed yams, and also smooth it out. Make sure the sauce is cooled so it has some stability for the next layers.

     3: Add the rest of your crumb mixture on top of the cranberry sauce. It will crumble, so attempt to smooth it out without mixing it too much with the cranberry sauce beneath it. Add the cut nuts of your choice to this layer.

     4: Add a good amount of marshmallows to the top, just enough to cover all the cranberry sauce and crumble added. 

     5: Bake for 35 to 40 minutes, or until the marshmallows are a nice golden color. Take out to cool for 5 minutes before serving.