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1
In a large saucepan, cover sweet potatoes with water and bring to a boil.
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2
Boil until tender - about 30-45 minutes.
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3
Drain and cool the sweet potatoes.
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4
Peel and slice into 1 inch pieces.
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5
Preheat oven to about 350 degrees.
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6
Combine cranberries, sugar, orange juice and salt into a bowl and mix together to coat the cranberries.
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7
Put about a 1/3 of the cranberries in the bottom of an 8x8 glass baking dish.
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8
Cover in a layer of sweet potatoes and pour a bit of the orange juice liquid over the potatoes.
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9
Top with a another layer of cranberries and another layer of sweet potatoes.
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10
Again, pour a little bit of the orange juice mixture over the sweet potatoes.
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11
Put the rest of the cranberries on top.
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12
Pour a little more of the orange juice liquid on top, but don't do too much.
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13
I've found that too much of the liquid tends to overcook the sweet potatoes.
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14
You'll have about 1/3 to 1/2 of the liquid left in the bowl to be discarded.
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15
Dot the top with the butter.
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16
Roll out the pie dough to about 1/4 inch thick - a little thicker than if using as a pie crust.
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17
Place the crust on the top of the baking dish and seal it to the dish with your fingers.
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18
Bake for 30 minutes.
