This is heavily modified from a Martha Stewart recipe. The original called for a godawful lot of butter and cream, NONE of which you could taste in the finished product. This serves 8-10. It seems involved, but it moves along pretty quickly.
6 sweet potatoes, about 4 lbs.
1 tsp salt
3 Granny Smith apples, peeled and cored
1 tbsp fresh lemon juice
2 tbsp soy margarine
6 tbsp soy milk
6 tbsp brown sugar
1/4 cup brandy
1/4 cup orange juice
Heat oven to 425 degrees. Bake potatoes until soft, 40-45 minutes. Or, do what I do and microwave them - prick with a fork, 5 minutes on high, turn, another 5 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.
Meanwhile, slice apples into 1/8" thick wedges and place in a bowl. Add lemon juice, toss to coat. In a large skillet, melt the margarine. Add 2 tbsp brown sugar and cook, stirring, until sugar dissolves. Add the apples and cook until golden and caramelized, about 1 minute on each side. (You might have to do this in batches.) Transfer to a plate and set aside.
In the same skillet, add 2 tbsp brown sugar, 4 tbsp soy milk, and the brandy. Cook until slightly thickened, about 1 minute. Add to sweet potatoes, mixing well to combine. Transfer potato mixture to 3-quart casserole dish that's been sprayed with cooking spray. Arrange apple slices over top.
In same skillet, combine 2 tbsp brown sugar and 2 tbsp soy milk, stirring until sugar dissolves. Stir in orange juice and cook for 1-2 minutes, until slightly thickened. Pour over apples, cover casserole with aluminum foil.
Bake until heated through, about 30 minutes.