1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked

1/4 cup honey

2 teaspoons ground cinnamon

Salt and freshly ground black pepper

Directions
1. Preheat oven to 375 degrees F.

2. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

3. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

1/3 to 1/2 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium) 

2 tablespoons butter or margarine

Directions
1. Heat oven to 425ºF. Prepare Double-Crust Pastry.
2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
3. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
4. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.