Instructions: Place whole, unpeeled sweet potatoes in a saucepan, cover with water and bring to a boil. Cover saucepan and cook over medium heat until potatoes are tender, about 30 minutes. Drain and cool, then peel and set aside.

Core, peel, and slice apples and saute in 3 tablespoons butter until soft and slightly brown. Cut cold sweet potatoes into 3/4-inch slices. Butter a baking dish and layer potatoes and apples, sprinkle with salt, marjoram, and thyme. Pour honey over potato-apple mixture and dot with 4 tablespoons butter. Bake at 375F degrees for 30 minutes or until apples are browned and syrup is absorbed.

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