Scalloped Yams and Apples

I used to waitress at a Stouffer's in Columbus, Ohio where they served this. It was so good, I decided to create my own version and it's been a part of our Thanksgiving and Christmas meals for over 25 years now!

• Ready In: 1 hr 25 mins
• Serves: 8-10

Ingredients

• 1 (30 ounce) can sweet potatoes, drained, save liquid, and cut into bite sized chunks
• 2  medium tart apples, peeled, cored and cut into thick slices (I usually use Granny Smith)
• 1⁄2 cup  packed brown sugar
• 1⁄4 cup butter
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon
• 1  tablespoon cornstarch

Directions

1. In a 1 quart buttered (or use Pam) casserole, alternate layers of potatoes and apples.
2. In a medium saucepan, melt butter, stir in brown sugar and spices.
3. Add half of reserved sweet potato liquid and bring to a boil.
4. Dissolve cornstarch in remaining potato liquid and add to pan.
5. Lower heat and simmer while stirring until thickened.
6. Pour over layered potatoes and apples until top layer is almost covered.
7. Bake, covered, at 350°F for 1 hour.
8. You may uncover during the last 15-20 minutes of baking time if the sauce needs thickening.
9. This freezes well.