Fall flavors abound in this Yam and Apple Bake, a recipe that a friend passed along the other day, that her family has enjoyed for many years. Perfect for when you look at your pantry full of CSA yams and apples and think, what now?

4 medium-sized yams, cubed

2 apples, peeled, cored and cubed

¼ c finely chopped onion

¼ c brown sugar, firmly packed

½ tsp dried marjoram (can substitute with sage or oregano)

2 Tbsp butter or margarine

1/3 c water

3 Tbsp freshly squeezed lemon juice

¼ lb. Cheddar cheese, grated (1 c)

Coat a 1½ quart casserole with non-stick cooking spray or butter. Arrange half the yams and half the apples in the dish. Sprinkle onion, brown sugar and majoram over the top. Dot with butter. Arrange remaining apples and yams in another layer. Combine lemon juice and water, pouring over the top. Sprinkle the cheese over all, Cover with aluminum foil and bake at 350 degrees for 30 minutes. If desired, brown cheese under the broiler.