Cook sweet potatoes in boiling water to cover 45 minutes; drain and cool slightly. Peel sweet potatoes, and cut into 1/4-inch-thick slices. Peel, core, and thinly slice apples into rings.
Combine brown sugar and next 3 ingredients.
Arrange half of potato slices and half of apple slices in a lightly greased 13- x 9-inch baking dish. Sprinkle with half of brown sugar mixture, and dot evenly with half of butter. Repeat procedure with remaining ingredients.
This dish is wonderful and aromatic, and not overly sweet like many sweet potato dishes. I even got raves from some who said they don't like sweet potatoes. I added about 1/2 to 3/4 C of dried cranberries and about 1/4 C Cointreau, and WOW, even better! A perfect fall dish and great accompaniment to your Thanksgiving table.
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