Sweet Potato Bake

6 medium sweet potatoes
1/2 cup packed light brown sugar
3 tbls butter
1 tsp cinnamon sugar
1/4 tsp salt
1 orange
2 medium Granny Smith apples
1/2 cup fresh cranberries (optional)

Place potatoes in a pot and add enough water to cover. Bring to a boil; cover. Cook 20-25 minutes or just until fork-tender. Drain; cool. Peel; cut crosswise into 1 inch slices using a crinkle cutter. Cut large slices in half. Place in a 9x9 baking dish.
Preheat oven to 375 degrees.
Using a medium sized bowl, place brown sugar, butter, cinnamon sugar, and salt. Add zest orange to measure 1 tsp. Juice orange to measure 2 tbls. Microwave, covered, on high for 1 minute.
Cut apples into wedges. Stir into sugar mixture. Microwave, covered, 3 minutes. Pour over sweet potatoes.
Bake 15 minutes. Sprinkle with cranberries, if desired. Baste sweet potatoes kand apples with sugar mixture using a baster. Continue bakking 15-20 minutes or until heated through. Baste before serving.

Yield: 8-10 servings

by: Pampered Chef

Sweet Potato Souffle

Ingredients
3 large sweet potatoes ½ c. evaporated milk
1 c. sugar 2 tsp. vanilla
2 eggs beaten 1 bag marshmallows
½ tsp. salt ½ c. chopped pecans (optional)
1 stick butter

Directions
Peel and cook potatoes in pot of water until tender. Drain potatoes and whip. Add sugar, eggs (temper), salt, butter, evaporated milk, and vanilla. Mix well and put in a greased 1 ½ quart casserole. Bake: 325 degrees for 25 minutes. Place Marshmallows and pecans on top and bake for 5 more minutes.