1 1/2 lbs. sweet potatoes
1/2 c. orange juice
2 tbsp. butter
2 cooking apples or pears (about 8 oz. each)
3 tbsp. brown sugar
1/2 tsp. cinnamon
1/3 c. pecans or walnuts (opt.)
1 tbsp. cornstarch
1/4 tsp. salt

Peel sweet potatoes and cut into 1" chunks. In 2 quart casserole, cook 6 sweet potatoes, 1/4 cup orange juice and butter, covered, on High 11 to 13 minutes until tender, stirring once.

Meanwhile, peel and core apples or pears, cut into 1/2" slices. Add to casserole with sweet potatoes. Cook covered, on High 2 to 6 minutes until fruit is tender but holds its shape.

In 1 cup glass measure, combine brown sugar, cornstarch, cinnamon, salt, 1/4 cup orange juice, 1/4 cup water. Cook on High 2 to 3 minutes, until mixture boils and thickens, stirring once. Add to potato mixture, tossing gently to coat. If you like, toss with pecans or walnuts. 225 calories per serving.

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