Sweet Potato & Apple Bake

1 large (1/4 lb) sweet potato
3 medium Golden Delicious apples
1 teaspoons lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 teaspoon Salt
1/8 teaspoon ground pepper
1/4 cups apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar

Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core,
and cut apples into 1/4-inch-thick slices. Place apples in bowl and add
water to cover; add lemon Juice. Trim off top of leek 1 inch above white;
discard top and root end. Cut leek lengthwise in half and clean well
under running cold water. Thlnly slice leek crosswise. Drain apples well;
pat dry. Grease 1 1/2-quart casserole with 1 table- spoon butter. Place
one third of apples in bottom of casserole; top with one third of leek
slices and one third of sweet potato. Season with salt and pepper. Repeat
to make 2 more layers. Dot top of casserole with 2 tablespoons butter;
pour apple juice over all. Cover tightly with lid or aluminum foil and
bake 45 minutes. Meanwhile, to make topping, in small saucepan, melt
remaining 1 tablespoon butter; stir in bread crumbs and brown sugar
until well combined. Uncover casserole and sprinkle with topping. Bake
uncovered 10 to 15 minutes longer or until potato slices are tender.
Serve immediately.

Yield: 6 Servings
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