6 sweet potatoes, cleaned (unpared)
1/2 tsp. salt
2 tbsp. melted butter
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. packed brown sugar
1/4 c. light corn syrup
1/4 c. water
1/8 tsp. salt
1/8 tsp. pepper
1/4 c. orange juice
4 c. fresh cranberries
2 tsp. grated orange peel

Cook potatoes in saltwater to cover until tender. Drain; peel potatoes. Cut potatoes in half; place in large baking pan. Drizzle butter over potatoes; sprinkle with cinnamon and nutmeg.

Combine sugars, corn syrup, water, salt and pepper in large saucepan. Heat to boiling; reduce heat and simmer, stirring constantly, until sugar is dissolved, 5 to 7 minutes. Add cranberries, orange juice and orange peel; cook 5 minutes.

Heat oven to 350°F. Pour cranberry mixture over potatoes; bake until bubbly, about 25 minutes.

Makes 6 to 8 servings.