Maple Sweet Potato-Apple Bake

• 5 medium sweet potatoes (about 2-1/2 pounds), peeled
• 4 large apples, peeled
• 7 tablespoons maple syrup, divided
• 6 tablespoons butter, divided
• 1/2 cup coarsely chopped pecans
• 2 tablespoons cornstarch
• 1 tablespoon grated orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 tablespoons orange juice
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons cold butter
• 1 cup chopped pecans

1. Cut sweet potatoes and apples into 1/4-in. slices. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil; reduce heat. Cover and simmer for 3-4 minutes or until crisp-tender; drain. Place in a greased 13x9-in. baking dish; set aside.
2. In a large skillet, saute apples in 2 tablespoons syrup and 2 tablespoons butter for 4-5 minutes or until crisp-tender. Layer over sweet potatoes; sprinkle with pecans.
3. In a small bowl, combine the cornstarch, orange zest, cinnamon, salt and nutmeg. Melt remaining butter; whisk in orange juice and remaining syrup. Stir into cornstarch mixture until well blended. Pour over pecans.
4. In a small bowl, combine brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over the casserole. Cover and bake at 375u0b0 for 45 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

sweet potatoes, apples, maple syrup, butter, pecans, cornstarch, orange zest, ground cinnamon, salt, ground nutmeg, orange juice, brown sugar, ground cinnamon, cold butter, pecans

Taken from www.tasteofhome.com/recipes/maple-sweet-potato-apple-bake/ (may not work)