* Serves 10 to 12 * Can be prepared up to 2 days ahead of time and reheated.

Sweet Potato Mixture:

5-6 large sweet potatoes or yams (Mom preferred yams, higher calcium content)
1/2 cup butter (1 stick), cut into small pieces
1/2 cup orange juice
1/2 cup orange marmalade
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt

Bake sweet potatoes at 400 degrees for 1 hour, or until soft. Cool until still warm, but able to handle. Peel and mash potatoes in large bowl. Add butter, orange juice, marmalade, spices and salt and stir well until butter is melted. Set aside.

Cranberry Mixture:

2 twelve oz bags fresh cranberries
zest of one orange, finely chopped
2 cups water
2 T cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg

Wash the cranberries and remove stems. Place in pot with water, boil until all the berries pop open. Lower heat to simmer, add orange zest and spices. Simmer until thickened. Let sit or chill until very thick, holds shape when cut.

To Prepare Layers:

In a large, preferably clear, heatproof glass serving bowl, spoon in cranberry mixture spoon in 1/2 of cranberry mixture. Carefully spoon in half of sweet potato mixture on top of cranberry mix, being careful not to break the surface of the cranberry mix. Use a plastic spatula to spread the potato mixture evenly around the bowl. Carefully spoon in the other half of the cranberry mixture, spread it around, then finish with the other half of the sweet potatoes. Sprinkle pecan topping on top and warm in oven or microwave so brown sugar is melted and potatoes are warm.

Pecan Topping:

1/2 cup brown sugar 1/2 cup pecans

Toast pecans in 350 degree oven for 15 minutes, stirring occasionally. Mix with brown sugar and sprinkle over layered casserole.

If really pressed for time, substitute 1 large can of candied yams for the baked sweet potatoes, and 2 cans jelled cranberry sauce for the fresh cranberries. Forget the topping, just sprinkle a little cinnamon on top for show.