This recipe has become a real holiday favorite in our family. It is originally from The Vegetarian Epicure Book Two by Anna Thomas. It is sweeter than most quiches, but not as sweet as most pies, and can be eaten either as a side dish, or as dessert.
Procedure Start some salted water boiling.
Preheat oven to Peel and grate the sweet potatoes. Put these vegetables into an empty saucepan. Pour the boiling water over the saucepan full of vegetables and bring to a boil. Wash cranberries and pick out the ones that are soft or blemished. Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally.