Instructions: 1. Cook carrots in steamer basket over simmering water in covered saucepan until tender, about 10 minutes.

2. In a medium skillet, stir together Butter Buds, water, orange juice and vinegar. Cook over medium heat 1 minute. Add hot carrots, dill and orange peel; toss well. Season with salt and pepper to taste and cook 1 minute, stirring, until carrots are glazed with sauce.

Makes 4 servings.

3. Spray a 9-inch glass pie plate with nonstick cooking spray. Arrange 1/3 of the sweet potato slices in an overlapping pattern in the pie plate.

Cover with 1/2 the apple slices. Drizzle with 1/3 of the apple juice mixture. Repeat layering with 1/2 the remaining sweet potatoes and the remaining apples. Drizzle with 1/2 of the remaining apple juice mixture.

Top with remaining sweet potatoes and remaining apple juice mixture. Cover dish with aluminum foil.

4. Bake 45 minutes. Remove foil and continue baking 20 to 30 minutes until sweet potatoes are tender. Remove from oven and let stand 5 minutes. Place serving platter over pie plate; carefully invert. Cut into wedges to serve.

Makes 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.