This recipe says it can be baked in the oven or put on the grill. To date, I have only baked it, but plan to toss it on the grill now that the weather is warmer. I cannot begin to tell you how delicious and easy this is! The sweet potatoes come out incredibly tender and have the perfect touch of sweet and tart from the toppings. I have served this with chicken and fish and it works well with both. It makes about 5-6 servings, but the leftovers never go to waste around here. Try this recipe this weekend and enjoy the rave reviews!

BEFORE

2 – 24″ sheets heavy duty aluminum foil

4  medium sweet potatoes (about 1  1/2 pounds), peeled and cut into 1/4-inch slices

2  Granny Smith or Golden Delicious apples, cored, and thinly sliced

1/2  cup dried cranberries (original recipe said you could use raisins, but I have always used cranberries)

1/2  cup packed brown sugar

3  tablespoons butter or margarine, melted

1/2  teaspoon ground cinnamon

Preheat oven to 450 degrees or grill to medium-high. If baking, place a sheet of foil on a cookie sheet. Center sweet potatoes, apples, and cranberries on the foil (see photo above). Sprinkle with brown sugar. Combine butter or margarine and cinnamon; drizzle on top. Cover with another piece of aluminum foil and seal the sides to make one large foil packet, leaving room for heat to circulate inside.

Bake 25 to 30 minutes in the oven or grill 20-25 minutes in covered grill until sweet potatoes are tender. Remove top of the packet carefully as there will be a lot of steam and yummy juice in the bottom.

AFTER