5 to 6 med. sweet potatoes, peeled or 2 (18 oz.) cans sweet potatoes, drained & cut into bite-size pieces
1 (20 oz.) can apple pie filling
1 (8 oz.) can whole cranberry sauce
2 tbsp. apricot preserves
2 tbsp. orange marmalade

Cut fresh potatoes into bite-size pieces. 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 fresh or canned 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. Makes 6 to 8 servings.