Layered Sweet Potato And Cranberry Casserole - cooking recipe

Ingredients

4 large sweet potatoes (about 3-1/2 pounds)
1/2 cup firmly packed brown sugar
1 tablespoon butter or 1 tablespoon margarine
1 cup fresh cranberries
1/2 cup orange juice
Topping
1/2 cup chopped walnuts (I used more)
2 tablespoons butter or 2 tablespoons margarine, melted
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon

Preparation

Bake the potatoes in a 350 degree F. oven for about an hour or until tender. I actually baked 5 potatoes and found I needed the extra one for the casserole. You may also boil the potatoes, but I find baking them gives a sweeter taste; also, they peel easier. Drain potatoes if they were boiled. In either case let the potatoes cool enough to handle and peel the potatoes. You can do this step a day or two ahead of time. Place potatoes in a covered container and refrigerate.
Preheat the oven to 350 degrees F. Cut the potatoes in 1/4-inch slices. Grease a 9x13-inch baking dish and layer the slices in the dish, overlapping them slightly. You'll have 3 or 4 vertical rows depending on how \"fat\" your potatoes are.
Sprinkle the potatoes with half the brown sugar; dot with 1-1/2 teaspoons butter. Top with 1/2 of the cranberries. Repeat layers, using remaining brown sugar and cranberries. Pour orange juice over the top of the casserole.
Cover casserole and bake in preheated oven for 45 minutes.
Combine the walnuts, 2 tablespoons of melted butter, 1 tablespoon brown sugar and cinnamon; stir well. Sprinkle this mixture over the top of the casserole and return to the oven. Bake, uncovered, an additional 10 minutes.