3 lg. sweet potatoes
1/2 c. packed light brown
3 lg. cooking apples, cored, cut 1/2" slices
2 tbsp. butter
1/4 c. sunflower seeds
1 tbsp. lemon juice
Water
1 tsp. ground cinnamon
1 tsp. grated lemon rind

In saucepan, cover potatoes with water; bring to boil. Cook until almost tender, about 20 minutes. When cool enough to handle, peel potatoes; cut into 1/2" thick slices. Heat oven to 375 degrees. In small bowl, combine sugar, cinnamon and lemon rind.

In greased, shallow 1 1/2 quart casserole, arrange a layer of potatoes and apples, sprinkle with half of lemon juice and half of sugar mixture. Layer remaining potatoes and apples in same manner; sprinkle with remaining lemon juice, remaining sugar mixture and sunflower seeds. Dot with butter. Bake, uncovered for 30 minutes. Spoon occasionally with accumulated juices. Serve warm. Makes 6 servings.