Mango-Glazed Sweet Potatoes

• 2 cans (11.3 ounces each) mango nectar
• 2 teaspoons grated orange zest
• 3/4 teaspoon sea salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon ground nutmeg
• 4 large sweet potatoes (about 2-1/2 pounds), peeled and cut into 1/4-inch slices
• 1/2 cup dried cranberries
• 1/4 cup heavy whipping cream
• 1 tablespoon butter

1. Preheat oven to 375u0b0. In a 6-qt. stockpot, combine the first five ingredients over medium-high heat. Add sweet potatoes; stir to coat. Bring to a boil. Reduce heat to medium-low; simmer, covered, 8-10 minutes or until potatoes just begin to soften. Remove from heat.
2. Using a slotted spoon, layer a fourth of the potatoes in a greased 8-in. square baking dish, leaving sauce in pan. Top with a third of the cranberries. Repeat layers twice. Top with potatoes.
3. Bring sauce to a boil over medium-high heat. Whisk in cream. Reduce heat; simmer, uncovered, 12-15 minutes or until sauce is reduced by a third, stirring occasionally. Pour over potatoes; dot with butter.
4. Bake, covered, 30 minutes. Bake, uncovered, 20-30 minutes longer or until potatoes are tender and top is lightly browned. Let stand 15 minutes before serving.

mango, orange zest, salt, ground pepper, ground nutmeg, sweet potatoes, cranberries, heavy whipping cream, butter

Taken from www.tasteofhome.com/recipes/mango-glazed-sweet-potatoes/ (may not work)