YANKEE SWEET POTATOES

2 cans (16 ounces each) sweet potatoes in light syrup, drained
1 cup thinly sliced, peeled and cored apples
1/2 cup sweetened dried cranberries
1/2 cup packed brown sugar
2 tablespoons butter or margarine
2 teaspoons pumpkin pie spice
1/4 cup walnut OR pecan halves (if desired)

Preheat oven to 325 degrees.

Cut sweet potatoes crosswise into 1/2-inch thick slices. Arrange half of potatoes evenly in a shallow 1 1/2-quart casserole. Top with apples, then with remaining potatoes. Set aside.

In a small microwave-safe bowl, combine dried cranberries, sugar, butter, and pumpkin pie spice. Microwave on high power 1 minute, or until butter is melted. Stir to blend.

Drizzle cranberry-sugar mixture evenly over potatoes. Sprinkle with nuts, if desired.

Cover and bake 60 minutes.

Servings: 8
Source: French's