My Berkeley Springs

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Scalloped Sweet Potatoes and Apples

Makes 6 servings

8 medium-sized sweet potatoes, cooked
4 medium-sized apples, cored and cut in rings
½ cup brown sugar, firmly packed
½ cup pecans, halves or cut
1 tsp. Salt
½ tsp. Mace
2 Tbsp. Butter

Peel sweet potatoes and cut in length-wise slices about 1/2” thick. Arrange layers of potato slices, apples, brown sugar, pecans and seasoning in greased 2 qt. Casserole. Cover and bake in moderate oven (350 degrees) 50 minutes.

Adapted from Farm Journal's Country Cookbook by Doubleday

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