1. Preheat oven to 400F. 2. Peel sweet potatoes and cut into 1/8-inch slices. Peel and core apples; cut into 1/8-inch slices. In a small bowl stir together remaining ingredients. 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. Per Serving (1/8 slice): 110 calories, 2 g protein, 27 g carbohydrate, 0 g fat, 0 mg cholesterol, 16 mg sodium (using Butter Buds Mix) or 17 mg sodium (using Butter Buds Sprinkles) Diabetic Exchanges: 1 starch exchange, 1 fruit exchange Posted to Digest eat-lf.v097.n297 by Reggie Dwork on Nov 23, 1997