5 to 6 medium sweet potatoes, peeled, or 2 (18-oz.) cans, drained and cut into bite-size pieces
1 (21-oz.) can apple pie filling
8-oz. can whole cranberry sauce
2 Tbs. apricot preserves
2 Tbs. orange marmalade

1. Cut fresh sweet potatoes into bite-size pieces. In a saucepan cook potatoes, covered, in enough boiling water to cover, about 15 minutes or until tender. Drain and set aside.

2. Spread pie filling in an 8x8x2-inch baking dish; arrange cooked sweet potatoes on top of pie filling.

3. In a small bowl stir together cranberry sauce, apricot preserves and orange marmalade. Spoon over sweet potatoes.

4. Bake, uncovered, in a 350-degree oven for 20 to 25 minutes or until heated.

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