2 Pounds Sweet Potatoes (about 5 or 6 medium)
1 ½ Pounds Cooking Apples
2/3 Cup Light Brown Sugar
6 Tablespoons Butter
½ Cup Apple Cider (can use apple juice)
3 Tablespoons Maple Syrup
1 Tablespoon Lemon Juice
1 Teaspoon Cinnamon
½ Teaspoon Ginger

Cook potatoes in their skins, in just enough boiling water to cover them, until barely tender, about 20 minutes. Drain. When cool enough to handle, peel off skins - they should slip off as easily as a glove and cut potatoes into crosswise slices about an inch thick. I usually cut the potatoes in half lengthwise, place the halves in the casserole dish flat surface down, then slice the half potatoes into anywhere between ½ inch to inch thick pieces. This way the potato slices are already in the casserole dish and I just have to move them around to insert the apple slices. Less handling - less trouble.

Peel apples; cut into quarters and remove cores. Cut into slices ½ inch to 1 inch thick. While you prepare the sauce, keep apples in water with a little lemon juice added which prevents them from discoloring. (See note below before doing this.)

In a small saucepan, bring sugar, butter, cider, maple syrup, lemon juice,
cinnamon and ginger to a boil. Lower heat and let the mixture cook at a slow boil for 10 minutes.

Drain apples and pat dry. Arrange overlapping slices of apples and sweet potatoes in a buttered shallow two quart baking dish or casserole dish. Put the sliced in at an angle, a few apple slices, then a few sweet potato slices. Pour sauce over all. Bake in a 325°F oven for 25 to 30 minutes until apples are tender. You can baste occasionally with the sauce in the casserole dish if necessary but I do not find this to be required.

Note: I usually prepare the sauce first and as it is simmering cut the apples and directly insert them in between the potato slices. I usually put 1 apple slice between every three potato slices and then edge the casserole dish with apple slices. Doing it this way you only cut and use the number of apples you need. Also, since the casserole has cider in addition to apples, I prefer to have more potato in the dish. However, the quantity of apple to potato is a matter of personal taste and ultimately decided by the cook.