|Sweet potatoes||1 Pound|
|Ground ginger||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground black pepper||To Taste|
|Tart cooking apples||2 (Pippins Are Good)|
Peel and slice potatoes.
Scrape and slice carrots.
Put both in saucepan with 1 cup of boiling water, 1/2 teaspoon salt.
Cover and cook gently until tender, about 25 minutes.
Drain, if necessary, or uncover and cook a few moments to evaporate excess liquid.
Whip with electric beaters until smooth and season with 1 tablespoon of the margarine, the ginger, nutmeg and pepper.
Add salt if needed.
Whip until very smooth and light.
Spread about 1/3 of the mixture in a greased baking dish.
Quarter the apples, core, and peel.
Slice thinly and spread half the slices on carrots.
Dot with part of the margarine and drizzle with half the honey.
Spread with another third of the carrot mixture, the rest of the apples slices, dots of margarine and the honey.
Spread with carrot mixture and dot with margarine.
Bake at 350°F 40 to 45 minutes.