30 oz. (1 lb. 14 oz.) can sweet potatoes, drained (save liquid)
2 med. tart apples, peeled, cored, and sliced
1/2 c. packed brown sugar
1/4 c. butter
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 tbsp. cornstarch

In 1-quart buttered casserole alternate layers of potatoes and apples. Melt butter; stir in brown sugar and spices. Add reserved sweet potato liquid and bring to a boil.

Mix about 1 tablespoon cornstarch with 1/2 cup water and add to liquid. Lower heat; simmer while stirring until thickened. Pour over layered potatoes and apples until top layer is almost covered.

Bake uncovered at 350 degrees for 1 hour. This can be frozen and reheated while frozen.