Heat oven to 350 degrees. Peel and thinly slice sweet potato.
Peel, core, and cut apples into 1/4-inch-thick slices. Place
apples in bowl and add water to cover; add lemon Juice. Trim
off top of leek 1 inch above white; discard top and root end.
Cut leek lengthwise in half and clean well under running cold
water. Thlnly slice leek crosswise. Drain apples well; pat
dry. Grease 1 1/2-quart casserole with 1 table- spoon butter.

Place one third of apples in bottom of casserole; top with
one third of leek slices and one third of sweet potato.
Season with salt and pepper. Repeat to make 2 more layers.
Dot top of casserole with 2 tablespoons butter; pour apple
juice over all. Cover tightly with lid or aluminum foil and
bake 45 minutes. Meanwhile, to make topping, in small sauce-
pan, melt remaining 1 ta- blespoon butter; stir in bread
crumbs and brown sugar until well combined. Uncover casserole
and sprinkle with topping. Bake uncovered 10 to 15 minutes
longer or until potato slices are tender. Serve immediately.

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