Apple Sweet Potato Bake



3 cups sliced peeled cooked sweet potatoes

3 cups sliced peeled tart apples (about 2 large) *

3/4 cup packed brown sugar

3/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

Dash pepper

1 T butter

* Can use Rome, Ida Red or Nittany apples



In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. In a small bowl, combine the brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers.  Cover and bake at 350° for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes  longer or until    apples are tender.

Yield: 8 servings.

Apple Crisp


5-6 apples, cored, peeled, sliced

2 –3 T sugar

1/2 cup light or dark brown sugar

3/4 teaspoon ground cinnamon

1/2 cup rolled oats

1/3 cup all purpose flour

4 T cold butter, cubed

1/4 tsp salt


Preheat the oven to 350° F.

Toss apples with white sugar, cinnamon and salt. Put in  baking dish.

For topping—mix oatmeal and flour, then blend in the butter and brown sugar. Sprinkle topping evenly over the apples and bake in oven until toping is crispy and the apples are tender (about 50—60 minutes) Let cool about 30 minutes before serving.

Serve with a dip of ice cream or a dollop of whipped   cream.