Nona Zurlo's Sweet Potatoes & Apples

Crinella Family Cookbook

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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir	Nona Zurlo's Sweet Potatoes & Apples
	2 pounds, sweet potatoes 3 tart green apples (Pippens are best, although Granny Smith would be o.k.), peeled, cored, sliced horizontally into 1/4" pieces 1/2 cup, white sugar Juice of 2 small Valencia oranges 1 teaspoon, nutmeg 1/4 cup, unsweetened butter, melted 1/8 cup, Cognac or brandy 1/2 teaspoon, salt
	Boil sweet potatoes in salted water until tender (about 20 to 30 minutes). Drain, cool and peel. Cut into 1/2" slices and arrange to cover bottom of buttered backing dish, and alternate layer of apples and potatoes, sprinkling each layer with sugar and nutmeg. Pour melted butter and orange juice over potatoes and apples, and bake in oven at 325 degrees for 30 minutes. Remove baking dish from oven, sprinkle with Cognac, and allow to cool for 10 minutes before serving. Makes dessert for 8 to 10, served with Cognac and espresso coffee. *Enjoy with our 2009 Sauvignon Blanc.*