5 to 6 med. sweet potatoes 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 cranberry sauce
2 tbsp. apricot preserves
2 tbsp. orange marmalade

In a large saucepan, cook potatoes, covered in enough boiling salt 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 potatoes atop. In a small mixing bowl, stir together cranberry sauce, apricot preserves, and orange marmalade. Spoon over sweet potatoes. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until heated through.