Partially bake sweet potatoes skin on approximately 30 minutes. Do not over cook. Potatoes should still be quite firm. Remove and cool until you can handle them. Meanwhile, peel, core and slice apples sauté apples for three minutes in a tablespoon of butter. Add half the maple syrup and toss to coat, cook for one more minute. Remove from heat. Slice sweet potatoes and arrange in an even layer in buttered 13 x 9 inch baking dish overlapping as needed. Top evenly with apples. Sprinkle with nuts, if desired. In a small bowl, whisk together apple juice and cornstarch until smooth add melted butter, remaining maple syrup, ginger, cinnamon, nutmeg, salt and pepper. Pour evenly over apples and potatoes. Cover tightly with foil and bake at 375 until liquid is bubbly, about 30 minutes. Uncover and bake until liquid thickens to glaze potatoes and apples, about 15 minutes.
Nancy and Tim Bass - Sunburst Tomato