2 lbs yams or sweet potatoes
1/4 lb. butter, melted, divided
1/3 cup and 2 tbs. light brown sugar
1/4 tsp. salt
2 Tbs dry sherry (or more to taste)
1/2 cup dark corn syrup
2 granny smith apples, peeled, cored, sliced
1 tsp cinnamon
Cook yams until tender, peel and cool. Blend yams, 5 Tbls. butter, sugar, salt, sherry, corn syrup, and cinnamon.
Spread 1/2 puree in greased 9 inch baking dish.
Layer 1/2 sliced apples over puree. Repeat both layers.
Brush top layer of apples with remaining butter.
Bake at 350 degrees for 30 minutes.
*May be assembled ahead of time and refrigerated.
I'm making it again today, this time for Philip's family. It never fails me! I have adapted it to the stringy kind of potatoes they have in Japan (satsuma-imo) and now to the much smoother version here in India, with everything in between. This is Lois Layden's recipe, passed on via Martha Berg, from the old CRT days in Tokyo. Lois is the one who taught me to put acorn squash into it for the color and the texture in Japan
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