Sweet Potato, Apple, and Cranberry Bake

12 Servings

• 6 medium sweet potatoes
• 1 cup water
• 1 cup sugar
• 2 cups fresh or frozen cranberries
• ½ cup firmly packed light brown sugar
• 1 large apple, thinly sliced (green skinned gives best color)
• 1 teaspoon ground cinnamon
• ¼ cup butter
• ½ cup fresh orange juice

Put sweet potatoes in a large saucepan; add enough water to cover potatoes. Bring to a boil; cover and cook until potatoes are fork tender. Cool slightly. Peel and cut into ½ inch thick slices; set aside.

Combine water, sugar, and cranberries in a medium saucepan. Cook just until berries pop. Drain, reserving liquid.

Preheat oven to 350° F. Grease a 13 x 9 x 2-inch baking dish. Layer sweet potatoes, apple slices, and cooked cranberries in baking dish. Sprinkle with brown sugar, cinnamon and butter. Pour orange juice over top. (Add some reserved cranberry liquid if needed.)

Bake for 30 minutes or until tender.

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