5 to 6 med. sweet potatoes, peeled or 2 (18 oz.) cans sweet potatoes, drained and cut into bite size pieces
1 (21 oz.) can apple pie filling
1 (8 oz.) can whole cranberry sauce
2 tbsp. apricot preserves
2 tbsp. orange marmalade

In a large saucepan, cook potatoes covered in enough boiling, salted water to cover about 15 minutes or until tender. Drain and set aside. Spread pie filling in an 8 x 8 x 2 inch baking dish; arrange cooked sweet potatoes atop. In a small mixing bowl, stir together cranberry sauce, apricot preserves, and orange marmalade. Spoon over sweet potatoes. Bake, uncovered, in a 350 degree oven for 20 to 25 minutes or until heated through.