2 - 3sweet potatoes, peeled and chopped into 1-inch chunks
Spray a 10-inch nonstick skillet with cooking spray and set it over medium heat. Place the turkey tenderloin in the skillet and cook it until brown on one side, about 2-½ minutes. Turn it and brown the other side for about 2-½ minutes.
While the turkey is cooking, place the cranberries, orange juice, maple syrup, margarine and cinnamon in a small saucepan and bring the mixture to a boil.
Arrange sweet potatoes around the turkey in the skillet. Pour the orange juice mixture over the turkey and potatoes.
Cover and turn the heat to low. Cook over low heat for about 15 minutes.
Uncover and cook about 5 minutes longer, or until sauce is slightly thickened, the sweet potatoes are tender when pierced with a knife and the juice of turkey is no longer pink when the center of thickest piece is cut.