Serve this eye catching vegan dish to complement your next celebratory meal or bring as a crowd pleaser at the next potluck or party function!
Preheat oven to 400 F (or 200 C) and set the rack in the middle position.
Prepare the glaze sauce by whisking together the orange juice, zest, maple syrup, cinnamon and nutmeg.
Using an 8 inch x 8 inch glass bakeware dish (20 cm x 20 cm), place the thin sweet potato rounds to make a first layer covering the bottom of the bakeware dish. Then use a spoon to drizzle on the glazing sauce so that each sweet potato round gets some of the sauce. Finally sprinkle on a small handful of the dried cranberries.
Add more pieces to make a second layer of sweet potato rounds. Then repeat with drizzling the glazing sauce and sprinkling on dried cranberries.
If there are any sweet potato round pieces left, make a third layer and drizzle on the remaining amount of the glazing sauce and add the rest of the dried cranberries.
Seal the bakeware dish well with aluminum foil and then bake for approximately 40 – 45 minutes. At the 40-minute mark, remove the dish from the oven and carefully uncover the foil cover, then pierce a sweet potato round piece with a fork or knife to see if it goes through easily. If it does, the dish is done. If not, replace the foil cover and bake the dish for another 5-10 minutes or until done. Then remove the bakeware dish from the oven, uncover the aluminum foil and let cool slightly before serving.
At the 40-minute mark, you can uncover the foil carefully (to avoid hot steam escaping) and sprinkle on the pecans (optional). Then bake the dish uncovered for the last 5 minutes.