Apple Almond Sweet Potatoes

INGREDIENTS

• 4  to 5 lbs. mixed Bako Orange and White Flesh Sweet Potatoes (thinner potatoes that are similar in size are best)

• 1 large Granny Smith Apple, peeled, cored, quartered and thinly sliced

• 1/2 cup packed brown sugar

• 6 tablespoons butter, melted

• 1/3 cup apple juice

• 1/3 cup amaretto flavored coffee syrup or almond liqueur

• 2 teaspoons cinnamon

• 3/4 cup Mariani Sliced Almonds

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INSTRUCTIONS

1. Preheat oven to 375°F and lightly butter a large shallow baking dish.

2. Working in 2 batches, pierce potatoes and place on a large plate or microwave-safe dish. Microwave on HIGH for 10 minutes or until slightly soft but not cooked all the way through, turning potatoes over halfway through cooking. When cool enough to handle, peel and cut into 1/4-inch thick slices.

3. Layer the potatoes and apples into prepared dish, making 2 layers.

4. Place brown sugar, butter, juice, coffee syrup or liqueur and cinnamon in a small saucepan. Cook over low heat until butter is melted. Drizzle evenly over the potato and apple mixture.

5. Sprinkle with almonds and bake for 40 to 45 minutes or until hot and bubbly, tenting with foil if almonds brown too quickly. Makes 8 servings.