Brandied Sweet Potato-Apple Gratin

From "You've Got it Made:  Deliciously Easy Meals to Make Now and Bake Later," By Diane Phillips.

2 (15.5 oz) cans sweet potatoes (or yams), drained or 4 large sweet potatoes, baked until soft and peeled (pricked several times with a knife, baked at 400 degrees for 50-60 mins. until soft when squeezed with potholder.)

1/3 c unsalted butter, melted

1/3 c firmly packed brown sugar

1/3 c dark corn syrup

1 T brandy

1 t ground cinnamon

Pinch ground nutmeg

2 medium-sized apples, cored & sliced 1/4 in. thick

Beat together sweet potatoes, 2 T of the butter, brown sugar, corn syrup, brandy, cinnamon and nutmeg until smooth.  Grease 9-inch baking dish and spread 1/2 of potato mixture in dish, top with layer of apples, spread remaining potato mixture on top and finish off with remaining apples in an artful pattern.  Brush tops of apples with remaining butter, completely coating them so they don't discolor.

Cover and refrigerate for up to 4 days or freeze for up to 1 month.  Defrost in the refrigerator overnight, if necessary.  Preheat oven to 350 degrees.  Allow casserole to come to room temp. for about 30 minutes.  Bake for 30-40 minutes, until apples are golden brown.  Serve hot.