With the holidays approaching, I thought I’d start rolling out some of my favorite seasonal recipes.  This side-dish lets you check off two menu classics with one dish: sweet potatoes & cranberries.  It’s a good make-ahead, take-along dish for holiday buffets, too.

2 18-oz. cans of sweet potatoes
1 21-oz. can apple pie filling
2 T apricot preserves
1 8-oz. can whole cranberry sauce
2 T orange marmalade

• Drain the sweet potatoes and cut into bite-size pieces.  In a large saucepan, cook until tender.  Drain and set aside.
• Spread the apple pie filling into an 8″ x 8″ x 2″ baking dish.  Arrange the sweet potatoes on top.
• In a small mixing bowl, stir together the cranberry sauce, apricot preserves and orange marmalade; spoon over the sweet potatoes.
• Bake, uncovered, in a 350 oven for 20 to 25 minutes or until bubbly and heated through.

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