First, you need to bake the sweet potatoes, so pierce them several times with a fork and place on an aluminum foil-lined baking sheet. Bake at 400° for 1 hour or until done; cool slightly. Peel and cut crosswise into 1/4-inch-thick slices.
Peel and slice the apples and slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.
Stir together 1 1/2 cups orange juice, sugar, brown sugar, flour, cinnamon, nutmeg and salt. Pour over sweet potato mixture. Dot with 6 tablespoons butter.
Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold one of the pie crust and place on top of pecans and gently use a rolling pin to roll over pie crust dough pressing the pecans under it into it. Place pie crust, pecan side down, over the top of pan and fold sides under to form a fluted crust. An alternative, cut with a leaf-shaped cookie cutter and place leaves over sweet potato mixture, overlapping leaves to form a solid crust. If you do this, you'll need the second crust so repeat with remaining 1/2 cup chopped pecans and piecrust.
Melt the remaining 2 tablespoons butter in a 1-cup glass measuring cup in a microwave on HIGH 20 to 30 seconds or until melted. Brush butter over crust and sprinkle with 2 teaspoons granulated sugar.
Bake at 400° for 45 minutes or until golden. Serve warm with home made whipped cream or ice cream, if desired.
This recipes makes about 12 small servings or 6 large servings.
4 medium-size sweet potatoes
2 Granny Smith or Rome apples, peeled and thinly sliced
1 1/2 cups orange juice
1/2 cup granulated sugar
1/4 cup firmly packed dark brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter or margarine, divided
1 cup chopped pecans, toasted
1 (15-ounce) package refrigerated pie crusts (comes with two crusts)
2 teaspoons granulated sugar