4 med. sweet potatoes
1/2 c. packed light brown sugar
2 tbsp. butter
1 c. fresh cranberries (whole)
1/2 c. fresh orange juice

Boil potatoes 30 to 40 minutes until tender. Drain. Cool slightly and peel. Cut into 1/4 inch slices. Arrange half of the slices in 1 1/2 quart covered casserole. Sprinkle with half of brown sugar, butter, cranberries. Put on rest of potatoes then sugar, butter and cranberries. Pour all juice on top. Cover and bake at 350 degrees for 45 minutes.

TOPPING:

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

Remove casserole. Uncover. Put topping on. Then bake again for 10 minutes. One recipe can feed 6 to 8 people - no left overs.