4 sweet potatoes, peeled and cut into 1/2-inch slices
2 tsp unsalted butter
1/3 cup dried cranberries
Grated zest of 1 lemon
Salt and white pepper to taste
1/2 jar Silver Palate Caramel Pecan Sauce
Boil sweet potatoes until almost tender when pierced with a knife.
Preheat oven to 350° F. Lightly butter a large baking dish.
Drain potatoes. Combine in a bowl with cranberries, lemon zest, salt and pepper, and Caramel Pecan Sauce. Spoon mixture into a pyrex baking dish and bake until bubbling and golden, 25 minutes.
Serves 4 to 6.
Adapted from The Silver Palate