6 lb. sweet potatoes, peeled and sliced 1/4-inch thick
1 tablespoon ground cinnamon
2 cups dried cranberries
1/2 cups chopped walnuts
1/2 cup brown sugar
1 cup pomegranate-acai berry juice
- Heat oven to 350°F. Cook sweet potatoes in boiling water until tender-crisp, approximately 10 minutes; drain.
- Cook bacon in large skillet until medium doneness; drain. Add cinnamon to bacon and toss to coat. Stir in cranberries, walnuts and brown sugar.
- Place half the sweet potatoes in greased 11x9x2-inch baking pan. Sprinkle half the bacon mixture over top. Layer remaining potatoes and bacon mixture.
- Drizzled pomegrante-acai berry juice evenly over top of casserole. Cover and bake at 350°F. for 25 to 30 minutes.