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Submitted by Nicole~
Serves 4

3 sweet potatoes, peeled & quartered		½ c. brown sugar, firmly packed
1 tsp ground cinnamon		1 tsp ground nutmeg
2 large cooking apples		¼ c. all purpose flour
¼ c. additional brown sugar, firmly packed		¼ c. butter
¼ c. chopped pecans

Peel, core, and cut the apples into ¼” rings.
Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil & cook 25 minutes, or until tender but firm. Drain, cool & cut into ¼” slices.
Preheat oven to 350°F (175°C). Lightly grease a 7×11″ baking dish.
In a small bowl, mix brown sugar, cinnamon & nutmeg.
Layer sweet potatoes, brown sugar mixture & apples in the prepared baking dish.
In a medium bowl, mix flour, brown sugar, butter & pecans. Sprinkle over the sweet potatoes.
Bake in the preheated oven 30 minutes, or until lightly browned.

Submitted by Saucy
Serves 6-8

Preheat oven to 375°F. Lightly butter a 12″ baking pan.
Scrub potatoes well & blot them dry, leaving peel on. Slice them very thinly & divide into 3 equal portions. Pour about ¼ c. of the cream into the bottom of the pan. Lay 1/3 of the potatoes evenly in rows on top of the cream.
Sprinkle 1/3 of the Gruyere on top of the potato slices. Pour 1/3 of the cream over this Grind a little pepper & nutmeg over top.
Repeat the process until all ingredients (Save for the Parmesan) are used up. You will have 3 layers.
Top it off by sprinkling Parmesan evenly over the top of the dish.
Cover with foil & bake for 30 minutes.
Remove the foil & bake for an additional 20 minutes, or until the top is browned & potatoes tender (Cooking time will vary depending on oven).

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