Sweet potato casserole with apples, bourbon butter, pecans and marshmallows

Peel about 2.5 lb sweet potatoes with a vegetable peeler and slice thin so they boil quickly.

Peel the apples, cut the quarters off around the core, notch out any seeds and slice thin or a little chunky.

Boil the sweet potato slices in water until just softened, not mushy.

Melt a quarter cup unsalted butter; stir in half a teaspoon vanilla and two tablespoons bourbon and set aside.

Mix three quarters cup packed brown sugar, 1.5 tsp cinnamon, half a teaspoon allspice and 1.5 tsp salt.

Variation: skip the sugar and sprinkle spices alone between the layers.

Roughly chop a cup of pecans.

In a casserole dish, layer sweet potatoes, apples and the spiced sugar, adding bourbon butter and some pecans where you like; repeat.

Finish with a final layer of apples, spiced sugar and butter, an even layer of mini marshmallows, and all the chopped pecans; bake so the pecans toast.