Serves 4 to 6

Here is a delightful twist on an old favorite.  Apples and yams come together to form this delicious harvest time side dish. 

About 4 cups of peeled and cubed yams

2 to 3 Granny Smith apples, peeled, quartered, cored and sliced

1/2 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon finely grated fresh ginger root

A few grindings of nutmeg

1/2 cup of dried currants

1/2 cup pecans

1/4 cup water

1 tablespoon sweet and hot brown mustard

1/4 cup inexpensive cream Sherry

Fresh, coarse ground black pepper to taste

1/4 cup chopped fresh parsley

Butter

Pre heat the oven to 375°.  Place the yams and apples in a mixing bowl with the brown sugar, cinnamon, ginger, nutmeg,currants and pecans.  Mix well.  Hands are best for this.  Place in an adequately sized casserole dish with a tight fitting lid.  Mix the water and mustard together until well blended and pour into the casserole.  Add the Sherry and mix.  Cover the casserole and place in the center of the oven for about forty minutes or until the yams are soft.  Remove the lid and gently stir in the pepper and parsley.  Dot the top with butter.  Return to the oven and bake uncovered for another fifteen minutes.  Remove from the oven and allow to cool for about five minutes before serving.