Recipe - Rum Walnut Cake

3 pound Sweet potatoes; pricked
several
; times with a skewer
3 Golden Delicious apples
One fourth cup Fresh lemon juice
1 cup Halved vacuumpacked roasted
chestnuts
Three fourths Stick unsalted butter
One half cup Firmly packed light brown
sugar
One half cup Honey
2 tablespoon Dark rum
One half teaspoon Cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Ground mace

Preheat the oven to 4oo degrees. Bake the sweet potatoes in the middle of
the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the
sweet potatoes and cut them diagonally into 1/4inch slices.

Peel the apples and cut them lenghtwise into eights. In a bowl toss the
apples with lemon juice and arrange them with the sweet potato slices in a
buttered 14inch gratin dish. Sprinkle with the chestnuts. In a stainless
steel or enameled saucepan cook the remaining ingredients over moderate
heat, stirring, until the sugar is dissolved. Spoon the mixture oven the
sweet potatoes and apples and bake the gratin in the middle of the oven,
basting occasionally, for 30 minutes, or until the apples are just tender
and the sweet potatoes are heated through. The uncooked gratin, can be
assembled 1 day ahead and kept refrigerated, covered. Bake, uncovered,
basting occasionally, for 40 minutes.

Put the gratin under a preheated broiler about 4 inches from the heat until
the edges are browned ligthly.

Yield: 8