cranberry sweet potatoe bake

3-1/2 lbs. (1.75 kg) sweet potatoes or yams
2 large onions
2 c. (500 mL) fresh/frozen cranberries*
2/3 c. (150 mL) packed golden sugar
2 tbsp. (30 mL)  Western Family Butter, melted
Grated peel & juice of 1 large lemon
1/2 tsp. (3 mL) salt
1/2 tsp. (3 mL) nutmeg
1/2 tsp. (3 mL) ground ginger
1/2 tsp. (3 mL) cinnamon
*Do not thaw if using frozen cranberries.

1. Preheat oven to 400°F (200°C). Pierce potatoes or yams several times with a skewer.

2. Peel onions and cut in half horizontally. Place potatoes (or yams) and onion halves on a tray; drizzle onion halves with a few drops of olive oil.

3. Bake about 30 minutes or until nearly cooked. Remove from oven; cool until you can handle them enough to peel potatoes or yams.

4. Reduce oven heat to 350°F (180°C). Cut potatoes or yams into cubes. Dice onions roughly. Mix together and place in two sprayed shallow bakers, about 8" x 12" (20 x 30 cm).

5. Combine remaining ingredients; mix well; pour over two bakers. Mix well to coat all pieces of vegetable. Bake, uncovered, about 30-40 minutes or until tender and starting to get sticky. (Stir each baker once during cooking.)

Makes 8 servings.

Nutrient analysis per serving:
376 calories, 4 grams protein, 81 grams carbohydrates, 4 grams of fat per serving.

	These naturally sweet tubers are highly nutritious and a rich source of beta-carotene. Sweet potatoes are also high in dietary fiber.