Colorful Cranberry Sweet Potato Bake
11/2 lbs. peeled sweet potatoes, cut into 1-in. cubes 11/2 cups fresh or frozen cranberries, thawed 2/3 cup sugar
1/3 cup orange juice 1 tsp. salt 1 Tbsp. butter 11/2 cups granola without raisins Preheat oven to 350¡. Place potatoes in a saucepan with water to cover; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain. Toss berries with sugar, juice and salt; spread half of the mixture into a greased 11x7-in. baking dish. Top with half of the potatoes. Repeat layers. Dot with butter. Bake, covered, until berries are tender, about 25 minutes. Uncover; top with granola. Bake 10 minutes more. Serves 8.