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Preheat oven to 400 F (or 200 C).
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Wash, peel and slice up the sweet potatoes into thin round pieces.
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Slice the orange in half, squeeze out the juice, and then use a small fine holed grater to get the orange zest from the rinds.
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Prepare the glaze sauce by whisking well together the orange juice, zest, maple syrup, cinnamon and nutmeg.
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Using an 8 inch x 8 inch glass bakeware dish (20 cm x 20 cm), place the thin sweet potato round pieces to make a first layer covering the bottom of the bakeware dish. Then use a spoon to gently drizzle on the glazing sauce so that each sweet potato round piece gets some of the sauce. Finally sprinkle on a small handful of the dried cranberries.
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Place more sweet potato thin round pieces into the bakeware dish to make a second layer. Then repeat with drizzling on the glazing sauce and sprinkling some dried cranberries.
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If there are any sweet potato round pieces left, make a third layer and repeat with drizzling on the remaining amount of the glazing sauce and add the rest of the dried cranberries.
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Seal the bakeware dish firmly with aluminum foil and then bake in the oven on the middle rack for approximately 40 – 45 minutes. At the 40 minute mark, remove the dish from the oven and carefully uncover the foil cover, then pierce a sweet potato round piece with a fork or knife to see if it goes through easily. If it does, the dish is done and you can turn off the oven. If not, replace the foil cover and place the bakeware dish back into the oven to bake another 5-10 minutes, then check again.
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Remove the bakeware dish from the oven, uncover the aluminum foil and let the contents cool 5 minutes before serving.