Thanksgiving looms large on the calendar

Yes, it's only five days until Thanksgiving--that annual orgy of cooking and baking. This is the meal where you assemble your loved ones around the table and they eat in twenty minutes the food you labored over for hours and hours. And, I always enjoy it.

The menu has not changed much since I was a kid--we're very traditional.
We have Roast turkey and stuffing (Pepperidge Farm)
Salmon for the vegetarians
Mashed potatoes and gravy
Green bean casserole (Classic recipe)
Sweet potato & apple casserole (Recipe below)
Jellied cranberries (Canned)
Dinner Rolls and butter
Relish tray
Pumpkin pie and Cool Whip

Here is my recipe:
3 large peeled and cooked sweet potatoes
OR 2 large cans sweet potatoes
3 medium apples (I use golden delicious)
2 c apple juice
1/2 c brown sugar (optional)
3 T cornstarch

Peel and slice apples and then slice sweet potatoes to uniform size. Alternate layers of each in a casserole dish starting and ending with the sweet potatoes.

Take 1-1/2 of the 2 cups of apple juice and put in small saucepan. Add the cornstarch to the remaining 1/2 cup of juice and stir till dissolved. Bring the juice to a boil and stir in cornstarch mixture till it's thick and smooth. (Add more juice if it's too thick.) Add sugar, if desired.

Pour the apple juice mixture over the casserole and settle. Bake at 350 degrees for 45 minutes to an hour. This can be made ahead of time and reheated. This is a no-fat recipe.