| | Directions | | In cup mix cornstarch, thyme, salt and pepper. In a large bowl toss sweet potatoes and apples with cornstarch mixture. Then toss with 3 tablespoons melted margarine or butter. Heat nonstick 10" skillet until very hot over medium heat. Add remaining 1 tablespoon margarine or butter. When melted, spoon potato mixture into skillet; pat to an even thickness. Cook, covered, 18 to 20 minutes, until potatoes and apples are tender. Uncover skillet; cook 2 minutes longer. |
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| Ingredients | | - |  | 1 tablespoon cornstarch |
| - | | 1/2 teaspoon chopped fresh thyme leaves |
| - | | 1/2 teaspoon Salt |
| - | | 2 pounds sweet potatoes, peeled and thinly sliced |
| - | | 1 pound Rome Beauty apples (2 large), peeled, cored and thinly sliced |
| - | | 4 tablespoons margarine or butter (1/2 stick) |
| - | | 1/4 teaspoon coarsely ground black pepper |
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