In My World

4 medium sweet potatoes 3 tart apples 1 tbsp lemon juice 1/3 cup packed brown sugar 1 tbsp butter 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg Preheat over to 350F.  Lightly coat a shallow 1-1/2 quart baking dish with nonstick spray. In a medium saucepan, cover sweet potatoes with water and boil over medium-high heat for 20 minutes of until slightly tender.  Drain and let cool.  Remove and discard the sweet potato skins and cut into 1/2" thick slices. Peel and core the apples.  Cut crosswise into 1/2" thick rings.  Sprinkle with lemon juice to prevent discolouring.  Arrange half of the sweet potato slices in a layer in the prepared baking dish.  Top with the apples and then the remaining sweet potatoes. In a small microwaveable bowl, combine the brown sugar, butter, cinnamon and nutmeg.  Microwave on high power for 30 seconds or until melted.  Stir until smooth and blended.  Drizzle over the sweet potato mixture.  Cov...

1 250 g package soft cream cheese 3 eggs 1 cup sugar 1 tsp vanilla 1 9" unbaked pie shell 14 oz sweet potatoes cooked and mashed 1 tsp ground cinnamon 1/2 tsp ginger 1/4 to 1/2 cup milk whipped cream (optional) Beat cream cheese until light and fluggy; blend in 1 of the eggs, vanilla and half of the sugar.  Spread cheese mixture on the bottom of the unbaked pie shell. Beat remaining 2 eggs; blend in sweet potatoes, remaining 1/2 cup of sugar, cinnamon, ginger and milk.  Pour mixture carefully over cream cheese to form a second layer. Bake in preheated 425F oven for 10 minutes.  Reduce temperature to 350F.  Bake 30-35 minutes longer or until set. Cool.  Garnish with whipped cream.

4 cups peeled, diced sweet potatoes 1 Vidalia onion, chopped 2 cloves garlic, chopped 3 tbsp olive oil 1 tbsp chopped thyme leaves 1/2 cup pecan halves 1 tbsp balsamic vinegar salt and pepper to taste Preheat oven to 425F. In large bowl, combine potatoes, onion, garlic, oil and thyme.  Toss well to coat.  Pour into shallow roasting pan.  Bake, turning occasionally, for 30 minutes or until vegetables are soft and golden brown. Add pecans.  Roast 10 minutes, watching carefully so nuts don't burn. Drizzle with vinegar.  Season with salt and pepper. Makes 4-6 side servings.