Thanksgiving Countdown Continued!

We are another day closer to Thanksgiving. Do you have sweet potatoes for Thanksgiving? How do you prepare them? Here's a recipe I cut out of the Houston Chronicle years ago. I made it the first time to take to a Holiday pot luck.

Cranberry Apple Sweet Potatoes

• 1 (21 ounce) can apple pie filling
• 2 (18 ounce) cans sweet potatoes, drained and cut into bite size pieces
• 1 (8 ounce) can whole cranberry sauce
• 2 tablespoons apricot preserves
• 2 tablespoons orange marmalade

Spread pie filling in 8 x 8 x 2 inch baking dish; arrange sweet potatoes atop filling. Mix cranberry sauce, preserves and marmalade. Spoon over potatoes. Bake uncovered in a 350 degree oven 20 to 25 minutes. (Original recipe from Chronicle reader Mary Nita Wing)

You'd guess correctly if you figured I've made some adjustments to the recipe over the years. I put it in a much larger baking dish (I guess can sizes change). I also mix the sweet potatoes with a little brown sugar and a 1/4 cup of bourbon (you could use rum) to give the recipe a little more zing. It makes a pretty dish and has all those wonderful autumn colors and foods I think of when I think Thanksgiving.