• 3 pounds sweet potatoes, baked until just tender
• 2 pears, cut lengthwise into eights
• 2 golden delicious apples, cut as the pears
• 1/4 cup lemon juice tossed with apples
• 1/4 pound butter
• 1/2 cup brown sugar
• 1/4 cup honey
• 2 Tablespoons rum
• 1/2 teaspoon cinnamon

Cook, in a sauce pan, the butter, brown sugar, honey, rum and cinnamon on the stove until the sugar dissolves. 

Peel and slice potatoes diagonally, 1/4 inch thick. Arrange the fruit and potatoes standing up in a 13 inch pan.  Spoon sauce over all. Bake in a 400 degree oven 20 minutes, basting, until bubbling.  Brown under a broiler if desired. You can garnish with orange zest. 

I give Sharon Walters credit for this recipe.  Always a winner that can be prepared– up to the baking part– in advance.

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Serving Size: 8                                    Preparation Time : 30 minutes

Ingredients:

• 5 cups                              Fresh spinach, or kale or Swiss chard
• -                            (lightly packed and to torn into small pieces)
• 2 medium large              sweet potatoes peeled and cut in 1″cubes
• 1/4 cup                             Olive oil
• 3                                        onions, finely chopped
• 4                                        garlic cloves, minced
• 2                                        celery ribs,sliced
• 8 cups                               vegetable broth or water
• 1 1/2 cups                         chopped canned tomatoes (Use large can) — with juice
• 1                                         carrot sliced
• 1/4 teaspoon                    nutmeg
• dash cayenne and salt and pepper to taste

Heat the oil in a large stockpot over medium heat, add onions, garlic and celery, and saute stirring often for 10 min. Stir in all the rest of the ingredients EXCEPT the greens.

Bring the soup to a boil, then reduce the heat to a simmer and continue stirring occasionally for 45 min, or until the potatoes are tender.

Remove 2 cups of the soup and puree it, then return it to the pot.

Stir in the spinach, or other greens, and cook about 5 min. until the greens are tender.

Recipe By: Joyce

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