Cranberry Sweet Potato Cobbler

• 1 12 lbs sweet potatoes (I use garnet yams, thinner ones so they'll cook faster.) or 1 12 lbs yams (I use garnet yams, thinner ones so they'll cook faster.)
• 3 cups cranberries (Fresh or frozen is fine, I use 1 regular-sized package from the grocery store.)
• 23 cup sugar
• 13 cup orange juice
• 12 teaspoon salt
• 1 -2 tablespoon butter
• 1 pie crust, ready to be rolled out

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

sweet potatoes, cranberries, sugar, orange juice, salt, butter, pie crust

Taken from www.food.com/recipe/cranberry-sweet-potato-cobbler-468109 (may not work)