I found this in the Chicago Tribune and plan on adding it to my Thanksgiving menu. It originally comes from Wisconsin cranberry grower Judie Harkner.
Combine sweet potatoes, orange juice and butter in a large microwave-safe bowl; cover with plastic wrap and heat on high (100 percent power), stirring occasionally, 12 minutes.
Stir in cranberries and brown sugar; cover and heat on high until potatoes are tender and cranberries burst, about 5 minutes.
Toss mixture with orange zest; stir in almonds if desired.
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