- 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 large apple, peeled and cut into 1/2-inch cubes
- 1/4 cup melted butter or margarine
- 1/2 cup raisins
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup pecan halves, toasted
Preheat oven to 350ºF.
Combine sweet potatoes, cranberries, apple and raisins in a large mixing bowl. Combine butter, sugar and spices in a separate bowl. Add to sweet potato mixture, tossing to coat.
Place in a shallow 2-quart casserole dish. Pour cranberry juice over top of casserole. Cover and bake for 50 minutes or until potatoes are almost soft, stirring occasionally. Stir in pecans and cook, uncovered, 10 more minutes or until potatoes are tender. Let casserole sit 10 minutes before serving.
Makes 8 servings.