2 tablespoons butter 1-2 tablespoons vegetable oil, depending on the size of your skillet
Add and toss together:
1-1/2 pounds sweet potatoes or yams, peeled and cut into 1/4 inch thick rounds (about 4 cups) 3 red cooking apples, cored and cut into rounds (not too thin, as apples will cook quicker than sweet potatoes) 1/3 to 1/2 cup packed light or dark sugar (the amount depends on how tart the apples are and how sweet you want your dish) 1/2 teaspoon salt 1/2 teaspoon cinnamon
1/4 cup apple juice Cover and cook over low heat until the sweet potatoes are tender, about 30 minutes. Uncover, increase heat to medium-medium high and cook about 20 minutes more, turning the potatoes and apples so they are well carmelized but not burned. The juices should boil away. Do not turn up the heat and walk away, the apples and sweet potatoes could burn. The additional cooking time will depend on the amount of juices in the pan.