Louisiana Sweet Potato Commission

With a food processor slicing the potatoes, this is one of the simplest and most impressive recipes you will make. I promise a picture perfect presentation every time as the foil keeps the potatoes from sticking and it inverts with ease and perfect every time.

Instructions:

Preheat oven to 400 degrees. In a small bowl, mix together the melted margarine, brown sugar, cinnamon, nutmeg, cranberries and pecans; set aside. Line a 9-inch round cake pan with aluminum foil and coat with nonstick cooking spray. Peel the potatoes and slice very thin (preferably with a food processor). Spoon one-third cranberry mixture on the bottom of pan. Arrange one-third of the potato slices in concentric circles, overlapping in bottom of pan. Spread one-third of cranberry mixture over potatoes. Top with another one-third potato slices, arranged in concentric circles. Top with remaining one-third cranberry mixture and repeat arranging potato slices on top. Coat a sheet of aluminum foil with nonstick cooking spray and over potatoes tightly. Cook for 45 minutes, uncover, and continue baking for an another 20 minutes or until brown and crisp on top and potatoes are tender. Place serving plate on cake plate and invert immediately. Remove foil from top. Makes 8 servings.