Sweet Potatoes and apples part 2

I was recently asked what I had done differently this year than previous years, with growing sweet potatoes. In the past I have talked about using the lazy bed technique to grow potatoes, but I did not do that with my sweet potatoes. Instead we moved them to a new spot in the garden. An area where the weeds didn't grow as well, and created a very large and long mound of earth. And trenches on either side to help run off any water. I waited until it was a warmer time in spring, the ground temps should be in the 70'sF, and did little in the way of weeding. I stopped watering and weeding them altogether once the vines had covered the mound. And I didn't freak out about the invading cooler temps, leaving them in the ground a little longer. {we have 2 more weeks until we should get our first hard frost, the remaining tubers will be dug up by then}.
Here is what is left from my sample dig. Sweet potatoes become sweeter in storage.

I had a few that the potato fork mangled a bit. They needed to be used immediately as they will not store. I went and scoured through my massive amount of handwritten recipes and found one that I was looking for.

Sweet Potato Bake {serves 12}

2 pounds sweet potatoes, peeled and cubed
1 ½ pounds butternut squash, peeled and cubed
2/3 cup light brown sugar, divided
3 large eggs, beaten
6 tablespoons butter, melted and divided
2 teaspoons Vanilla Extract
2 teaspoons Cinnamon, divided
½ teaspoon Ground Nutmeg
3/4 teaspoon salt
1 cup chopped walnuts or pecans
2 apples, peeled and thinly sliced

Preheat oven to 350F. Cook sweet potatoes in water in a large saucepan until tender {20 minutes} drain. Cook squash in another saucepan until tender {10 minutes} drain.
Combine 1/3 cup of the brown sugar, all eggs, 2 tablespoons of the butter, all of the vanilla, 1 1/2 teaspoons each of the cinnamon, nutmeg, and salt. Reserve 1/4 cup of the mixture for squash.

In food processor, blend sweet potatoes with remaining egg mixture until a smooth puree. Spread in greased 13x9-inch baking dish. Top with nuts of choice.

In food processor, blend squash with reserved 1/4 cup egg mixture. Spread over the pecan layer. Arrange apple slices on top of the squash layer. Mix 1/3 cup brown sugar and ½ teaspoon cinnamon, then sprinkle over apples. Drizzle 4 tablespoons melted butter over top. Bake 45-50 minutes, or until set in the center. Let stand 10 minutes before serving.

Calories: 285

Total Fat: 14.4g

{I have a new program that will tell me the nutritional value of my recipes}

Onto the apples;

this was not something I wanted to see.

nor this,

2 of my applesauce cans did not seal correctly. The dimple was indented, and the lid did not come off when I removed the band. But at some point it did come off enough to allow air into it. 2 pints ruined. This does not make for a happy day.

Apple trivia to amaze {annoy} your friends with; The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland