6 medium sweet potatoes
2 medium tart apples, peeled, cored and cut into rings
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons unsweetened apple juice
2/3 cup finely crushed ginger snap cookies (about 10 cookies)
Place the sweet potatoes in a Dutch oven and cover with water. Cover and bring to a boil.
Cook for 30 minutes or just until tender. Drain and cool slightly.
Peel the potatoes and cut into 1/2-inch slices. Arrange half of the slices in a greased 13-inch x 9-inch x 2-inch baking dish. Top with the apples and remaining sweet potatoo slices.
In a small saucepan, bring the brown sugar, butter and apple juice to a boil, stirring constantly. Pour over potatoes and apples. Bake uncovered at 325 degrees for 30 minutes or until apples are tender.
Sprinkle with gingersnap crumbs. Bake 15 minutes longer.
