Sweet Potatoes with Cranberries

2 1/2 lb. sweet potatoes or yams scrubbed and peeled
1/4 cup (1/2 stick) butter or margarine
1/4 to 1/2 teaspoon ground cloves
2 cups frozen cranberries
1 cup Orange Tangerine Flavor Juice
1 teaspoon grated orange peel
1/3 to 1/2 cup maple syrup
1/4 cup pecans or walnuts toasted (optional)

DIRECTIONS
CUT sweet potatoes in half lengthwise. Cut crosswise into 1/2-inch-thick pieces.

MELT butter in large skillet over medium-high heat. Stir in cloves. Add potatoes; cover. Cook, stirring once or twice, for 12 to 18 minutes or until almost tender.

STIR in cranberries, and orange peel. Bring to a boil. Reduce heat to medium; cover. Cook for 5 minutes or until potatoes are tender. Stir in syrup; heat through. Sprinkle with nuts before serving.