Harvest Sweet Potato Cranberry Casserole

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3 1/2 lbs sweet potatoes, peeled and cut into 3/4 inch cubes
1 large onion, diced
1 1/2 c fresh cranberries or frozen cranberries (not thawed)
2/3 c brown sugar
2 T butter
1/4 c orange juice
3/4 t salt
1 t nutmeg
1/2 t ground ginger
3/4 t cinnamon
1 c chopped pecans

Yields 12 servings

Preheat oven to 450 degrees.  Spray two shallow baking dishes (9x13) with oil.  Mix potatoes and onion.  Place half into each prepared pan.  Spray lightly with oil and bake until just tender, about 20-25 minutes.  Combine remaining ingredients.  Stir in potato mixture.  Place mixture into two freezer bags and freeze.

Serving Day
Slightly defrost or thaw to slushy state.  Preheat oven to 350 degrees.  Place potato/cranberry mixture in two 9x13 pans.  Bake uncovered about 30-40 minutes or until tender and slightly sticky.  Stir once during cooking.

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