When you have leftover pork roast, this recipe fits the bill.

CRANBERRY-PORK BAKE

1 (8-ounce) can whole cranberry sauce
2 Tablespoons light corn syrup
1 17-ounce can sweet potatoes, drained
2 Tablespoons butter or margarine, melted
1 Tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon ground ginger
2 cups coarsely chopped cooked pork

Preheat oven to 350 degrees F.

Stir together cranberry sauce and corn syrup; set aside.

In mixing bowl beat together sweet potatoes, melted butter, brown sugar, salt and ginger with electric mixer till well blended. Stir in chopped pork. Turn sweet potato mixture into a 1-qt. casserole.

Bake, uncovered, for 35 minutes.

Spread cranberry sauce mixture over top; return to oven till heated through, 5-10 minutes longer.

Makes 4 servings