4 tablespoons unsalted butter
6 sweet potatoes (4 1/2 pounds), peeled, sliced 1/4 -inch thick
6 large Granny Smith apples (3 pounds), peeled, halved, cored, sliced 1/4 -inch thick
2 cups pure maple syrup
1 1/2 cups apple cider
1 stick (4 ounces) unsalted butter
1 teaspoon salt

Preheat oven to 350 degrees. Grease 2 very large, shallow baking dishes, using 2 tablespoons of the butter. Alternating the sweet potato and apple slices, arrange slices in the baking dishes in a single layer of concentric circles.

In a medium saucepan, combine the maple syrup, cider, butter and salt. Simmer over moderate heat for 5 minutes. Pour half the mixture over the slices in each of the baking dishes; cover dishes securely with foil.

Bake in center of the oven for 40 minutes or until apples release their liquid. Remove dishes from oven, uncover and baste the apples and sweet potatoes with the pan juices. Increase oven temperature to 450 degrees and place dishes in the upper third of the oven.

Continue baking for about 35 minutes longer, basting a few more times, until the potatoes are tender and nicely glazed. Serve hot. Makes 20 servings.

Make-ahead: Can be prepared up to 1 day ahead and refrigerated. Reheat, covered, in 400 degree oven for 25 minutes.

- From Food & Wine magazine.