Sweet Potato Cranberry Casserole

© "So Easy, So Delicious"
 
4 large sweet potatoes or yams (approx. 2½ lbs)
1/4 C brown sugar, divided
1 C fresh cranberries, divided
2 T butter or margarine, divided
1/2 C orange juice
1/2 C walnuts, chopped
1/2 tsp cinnamon

Bake sweet potatoes at 400° for approximately 40 to 50 minutes, or in the microwave (see below), until tender. Cool briefly. Remove the skins and mash the potatoes. Place half of the sweet potatoes in a 1½- to 2-quart casserole which has been sprayed with nonstick spray. Sprinkle with half of the brown sugar,  cup of the cranberries. Dot with 1 tablespoon butter or margarine. Layer with remaining sweet potatoes, brown sugar, cranberries and butter or margarine. Pour orange juice on top. Cover and bake at 350° for 25 minutes. Sprinkle with walnuts and cinnamon and bake, uncovered, for another 10 to 15 minutes.

Microwave Method:: To cook 2 to 2½ pounds sweet potatoes, prick with the tines of a fork, set on a paper towel or plate and cook on high for 8 to 10 minutes, or until tender.

Pecan Squares

© "So Easy, So Delicious"
 
1/2 C butter or margarine
1 C dark brown sugar
1 egg
1/2 tsp vanilla
1 C flour
1/2 tsp baking powder
Dash salt
1 C pecans, coarsely broken
Confectioners’ sugar, for sprinkling on top

Using an electric mixer, cream butter or margarine and brown sugar until fluffy. Add egg and vanilla. Beat well. Fold in flour, baking powder and salt. Remove the bowl from the mixer and stir in pecans with a spoon. Spread batter in a greased 9-inch square pan. Bake at 350° for 25 to 28 minutes, or just until the middle of the dough is set, and a toothpick, inserted in the center, comes out clean. Cool on a wire rack and cut into squares. Sprinkle with confectioners’ sugar

Hint: These squares can be cut into large 4- or 5-inch pieces and topped with vanilla ice cream or frozen yogurt or they can be cut into 2-inch squares and served like a cookie or small pastry. They freeze well.