Sweet Potato Cranberry Galette

Ingredients:
2 tablespoons margarine or butter
1 tablespoon olive oil
1 cup chopped onion
1 cup dried cranberries
1/4 cup light brown sugar
1 tablespoon ground ginger
2 to 2-1/2 pounds sweet potatoes (yams)

Directions:
Preheat oven to 400 degrees.

In a skillet, heat margarine and olive oil and sauté onions until very tender, about 5 to 7 minutes. Line a 9-inch round cake pan with aluminum foil and coat with nonstick cooking spray.

Peel potatoes and slice very thin, preferably with a food processor. Spoon one tablespoon of cranberry mixture in center of cake pan. Arrange one-third (1/3) of potato slices, in concentric circles, overlapping in bottom of pan. Spread half of cranberry mixture over potatoes.

Top with another 1/3 potato slices, arranged in same manner. Top with remaining cranberry mixture and end with potatoes.

Coat a sheet of aluminum foil with nonstick cooking spray and cover potatoes tightly. Bake for 40 minutes in preheated oven; uncover and continue baking for an additional 20 minutes or until brown and crisp on top and potatoes are tender. Place serving plate on cake pan and invert.

Makes 8 Servings.

Nutrition information per serving:
Calories: 236
Total Fat: 5g
Saturated Fat: 1g
Carbohydrate: 47g
Cholesterol: 0
Sodium: 53mg
Protein: 2g
Fiber: 5g
Exchanges: 2 Bread/Starch, 1/2 Fruit, 1 Fat