LAYERED SWEET POTATO AND CRANBERRY CASSEROLE
4 largesweet potatoes
1/2 clight brown sugar, packed
1 cfresh cranberries
1/2 cfresh orange juice (i used apple cider)
·for walnut topping:
1/2 cchopped walnuts
2 Tbspmelted butter
1 Tbspbrown sugar
How to Make LAYERED SWEET POTATO AND CRANBERRY CASSEROLE
- Cook sweet potatoes, drain and cool slightly. Peel and cut into 1/4 inch slices. (I peeled and cut first. Took a longer cooking time. Good for a time bake oven. Picture shown is prior to cooking.) Arrange half sliced potatoes in greased 1 1/2 quart casserole and sprinkle with 1/4 cup brown sugar.
- Dot with butter and sprinkle 1/2 cup cranberries over top. Cover with remaining sweet potatoes, brown sugar and cranberries. Pour juice over all.
- Cover and bake at 350 degrees for 45 minutes. Uncover, distribute walnut topping over top and bake 10 minutes longer.