Autumn Sweet Potato Apple Casserole

There are various versions of this around. Irene and Michael started with one from Jane Brodie's cookbook, but over time it has developed into a separate recipe.

This goes wonderfully on a Thanksgiving table.

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INGREDIENTS

2 medium to large sweet potatoes, the more tube-shaped the better
4 large apples, not too tart
1/2 cup orange juice
1/2 stick butter
chopped pecans
autumn spices:
    cinnamon
    nutmeg
    allspice
    vanilla

TOOLS

microwave safe bowl or cup
baking pan and foil

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1 peel sweet potatoes, halve lengthwise, and slice into thin semicircles.

2 peel apples, halve, core, and slice into thin semicircles

3 grease a large baking pan with butter

4 preheat oven to 410 F

5 fill pan with alternating sweet potato and apple slices, round side up.

6 in microwave, melt remainder of butter into orange juice; add spices to liquid, to taste

7 pour liquid evenly over casserole

8 sprinkle with pecan pieces to taste

9 tightly cover casserole dish with foil; bake for 40 minutes

10 remove foil; bake for additional 10 minutes to crisp the nuts; avoid burning the nuts

let cool and serve

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A less fussy version is simply to toss sweet potatoes and apples together without arranging in layers. (Usually a second pan with the less perfect pieces left over gets made in this way.)