5 med.-sized sweet potatoes, cooked & cooled
Grated rind of 1 lg. orange
1/3 c. orange juice
1/4 c. light brown sugar
1 1/2 tbsp. cornstarch
1 c. whole cranberries, preferably fresh, but canned will do

Grease a 10 x 6 x 2 inch shallow baking dish. Cut potatoes into thick slices and arrange on the bottom of the greased dish. Combine the orange rind with the orange juice, sugar and cornstarch. Process the cranberries in a blender or food processor until smooth. Add the juice mixture. Blend together briefly, then pour over the sweet potatoes.

Place in a preheated 375 degree oven and bake until the potatoes have a shiny glaze, about 30 minutes. Serve piping hot.