Cranberry Sauce:
1 (12-ounce) package fresh cranberries, rinsed and sorted through
1 cup orange juice
3/4 cup sugar or to taste
1 whole orange, peeled

For the Gratin:
2 pounds sweet potatoes
1/4 cup cream
2 tablespoons frozen orange juice concentrate
2 tablespoons hazelnut liqueur, such as Frangelico, optional
1 teaspoon orange zest
3 large eggs
1/2 cup milk or as needed
3/4 cup finely chopped toasted hazelnuts or other nuts, divided use; see note
1/4 cup Parmesan cheese

Note: To toast hazelnuts, spread shelled nuts in shallow pan and roast at 275 degrees for 20-30 minutes until skins crack and nut turns light golden.

Grease an 8x12x2-inch baking dish. Preheat oven to 350 degrees.

Cranberry sauce: place cranberries in 2-quart saucepan with orange juice and sugar. Bring to a boil, reduce heat and simmer until cranberries are soft, about 10 minutes, stirring occasionally. Cut orange into 1/2 -inch pieces and add to cranberries during last several minutes of cooking. Taste and adjust sugar. Cool.

Cook sweet potatoes in simmering water until tender, about 20 minutes. Drain and cool until lukewarm. Peel.

Whip peeled potatoes with electric mixer, adding cream, orange juice concentrate, hazelnut liqueur, orange zest, eggs (one at a time) and enough milk to make a smooth, but not runny puree. Stir in 1/2 cup toasted hazelnuts.

Spread sweet potato mixture into prepared pan and, with a knife, make a 3/4 -inch-deep groove, dividing sweet potatoes in half crosswise. Then make another groove lengthwise. Spoon cranberry sauce into the grooves. Sprinkle sweet potatoes with Parmesan and remaining hazelnuts. Bake casserole until just heated through, about 10 minutes.

Serves 8, each 358 calories, 12 grams fat, 96 milligrams sodium.

- Hazelnuts and More Cookbook by Lucy Gerspacher (Graphic Arts Center Publishing, $27.95)