MAPLE YAMS WITH APPLES & CRANBERRIES

Steps:

• Scrub yams thoroughly, place on baking sheet and bake at 400 degrees F until cooked but still somewhat firm, about 30-40 minutes.
• Set yams aside to cool.
• Slice apples thinly. Leave the skin on, for its color, its wonderful nutritional value, and so the apples keep their shape. I used Granny Smiths because they have a nice tartness and don't fall apart in baking, but Golden Delicious or similar would also be good.
• Toss apples with lemon juice and set aside.
• Combine all remaining ingredients EXCEPT for cranberries in small saucepan, and cook until sugar is dissolved, creating a thin sauce.
• Set aside.
• Preheat oven to 350 degrees F.
• Slice sweet potatoes into thick slices, or cut into chunks as desired, leaving the skins on. (Remember--fiber is good!).
• Assemble casserole in a greased 9x13x2-inch baking dish (stoneware or glass), layering the yams, then apples, then the cranberries. There should be enough for two layers of each.
• Pour sauce over the top of the casserole.
• Bake uncovered casserole for 30-45 minutes, basting intermittently with its own juices (or with extra fruit juice for a more moist casserole--I used some apple cider I had on hand) until apples are tender and dish is hot.
• Let sit for 10 minutes before serving, if possible, so the juices can thicken up a bit.
• Variation: Drizzle lightly before serving with some warm maple syrup and/or flax oil.
• Alternatively: if you're preparing it ahead of time, cover dish with foil and refrigerate overnight, and bake as usual the next day.
• Note on the "maple syrup": you must use natural maple syrup, not pancake syrup! I used Grade B--it has a higher nutrient content and a richer flavor. If you don't have maple syrup on hand, just use honey instead. The taste won't be as rich, but it will still be yummy.