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Honey-Baked Apples
4 Granny Smith Apples
2 Tbsp. raisins or craisins
1 Tbsp. minced crystallized ginger
1 Tbsp. butter, cut into 4 pieces
1/4 cup honey
Core apples cutting to, but not through, the bottom.  Peel the top 1/3 of each apple.  Place apples in an 8” square baking dish. 
Combine raisins or craisins and ginger in a small bowl. Spoon mixture into the cavity of each apple. Top each apple with one piece of butter; drizzle one Tbsp. of honey over each apple.  Bake apples uncovered at 350º for 45 minutes or until apples are tender. Baste occasionally with juice from bottom of baking dish. Serve warm.  
Sweet Potato Casserole
Topping:
1 cup light brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
5 1/2 Tbsp. butter (1/3 cup), melted
Combine ingredients in a small bowl and set aside 
Extra butter for greasing baking dish 
Filling:
3 cups cooked mashed sweet potatoes
1 cup light brown sugar
1/2 tsp salt 
1 tsp. vanilla extract
2 lg. eggs, well beaten
1 stick butter, melted
Preheat oven to 400º.  Bake 3 pounds of sweet potatoes on a baking sheet in the oven for 30 minutes.  Reduce heat to 375 and continue baking until tender, 30-60 minutes, depending on the size of the sweet potatoes. Cool, peel and mash with a potato masher.  
Preheat oven to 350º. Butter an 8×8 baking dish or deep pie pan.  Combine the sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl.  Blend well.  Put in baking pan.  Top with pecan topping.
Bake for 30 minutes or until done.