Sweet Potatoes & Apples

Serves 8

• 6 medium sweet potatoes, peeled and sliced 1/2-inch for slow cooker, or peeled and quartered for oven
• 7 apples, peeled, cored, and cut into wedges
• 4 tablespoons non-hydrogenated vegan margarine, melted
• 1/2 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup pecan pieces

SLOW COOKER METHOD: Generously grease the bottom and sides of the slow cooker. Arrange sweet potato slices over bottom of slow cooker. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and melted margarine. Cover and cook on LOW for about 4 to 5 hours, or until potatoes are tender. Sprinkle with pecans for the last 30 minutes.

OVEN METHOD: Bring sweet potatoes to boil in water to cover. Simmer 15 to 20 minutes, or until fork-tender but still firm. Drain, cool and slice quarters into 1/2-inch slices. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish. Layer slices of sweet potato and apple in baking dish. Melt margarine. Mix with syrup, cinnamon and nutmeg. Pour over sweet potatoes and apples. Top with pecans. Bake 45 to 50 minutes, mixing occasionally, until lightly browned.