5-6 med. sweet potatoes, peeled OR
2 (18 oz.) cans sweet potatoes, drained, cut bite size
21 oz. can apple pie filling
8 oz. can whole cranberry sauce
2 tbsp. apricot preserves
2 tbsp. orange marmalade
3/4 c. pecans

Cut fresh potatoes into bite size pieces. Cook potatoes, covered, in enough boiling salted water to cover, about 15 minutes or until tender. Drain and set aside. Spread pie filling in 8 x 8 x 2 inch baking dish. Arrange nuts and sweet potatoes atop. In small mixing bowl stir together cranberry sauce, apricot preserves and orange marmalade; spoon over sweet potatoes and nuts. Bake, uncovered in a 350 degree oven for 20-25 minutes or until heated through. Makes 6-8 servings.