Cranberry-Sweet Potato Bake

Ingredients:
- 1 12 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 cup cranberries
- 1 large apple, peeled and cut into 1/2-inch cubes
- 14 cup melted butter or 14 cup margarine
- 12 cup raisins
- 12 cup sugar
- 1 12 teaspoons cinnamon
- 12 teaspoon nutmeg
- 12 cup cranberry juice cocktail
- 13 cup pecan halves, toasted

Directions:
- Preheat oven to 350 degrees F.
- Combine sweet potatoes, cranberries, apple and raisins in a large mixing bowl.
- Combine butter, sugar and spices in a separate bowl.
- Add to sweet potato mixture, tossing to coat.
- Place in a shallow 2-quart casserole dish.
- Pour cranberry juice over top of casserole.
- Cover and bake for 50 minutes or until potatoes are almost soft, stirring occasionally.
- Stir in pecans and cook, uncovered, 10 more minutes or until potatoes are tender.
- Let casserole sit 10 minutes before serving.