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LAYERED SWEET POTATO AND CRANBERRY
CASSEROLE
 
4 lg. sweet potatoes
1/2 c. packed light brown sugar
2 tbsp. butter
1 c. fresh cranberries
1/2 c. fresh orange juice

Cook sweet potatoes, drain and cool slightly. Peel and cut into 1/4 inch slices. Arrange half sliced potatoes in greased 1 1/2 quart casserole and sprinkle with 1/4 cup brown sugar. Dot with butter and sprinkle 1/2 cup cranberries over top. Cover with remaining sweet potatoes, brown sugar and cranberries. Pour orange juice over all. Cover and bake at 350 degrees for 45 minutes. Uncover, distribute walnut topping over top and bake 10 minutes longer.

WALNUT TOPPING:

Mix together:

1/2 c. chopped walnuts
2 tbsp. melted butter
1 tbsp. brown sugar
1/2 tsp. cinnamon
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