Thanks to Beth Panther, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
1 large yam or sweet potato
2 large leeks
3 medium Golden Delicious apples
1 teaspoon lemon juice
1/4 cup butter or margarine
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar
Heat oven to 350 degrees F. Peel and thinly slice yam or sweet potato. Trim off tops of leeks 1-inch above the white part; discard tops and root ends (or save for use in soup stocks). Cut leek in half lengthwise and clean well under running cold water. Thinly slice crosswise. Slice apples and place in cold water with lemon juice.
Grease a 1 1/2 quart casserole dish with 1 tablespoon butter. Drain apples well and pat dry. Place one third of the apples in the bottom of the casserole.
Top with one third of the leek slices and one third of the yam slices. Season with salt and pepper. Repeat process to make two more layers. Dot the top of the casserole with 2 tablespoons butter and then pour the apple juice over the top. Cover tightly with a lid or aluminum foil and bake for 45 minutes.
Meanwhile, in a small saucepan, melt remaining 1 tablespoon butter. Stir in bread crumbs and brown sugar until well combined. After the casserole has baked for 45 minutes, uncover and sprinkle with the bread crumb/brown sugar mixture. Return to the oven and bake uncovered 10 to 15 minutes longer, or until potato slices are tender. Serve immediately.