Sweet Potatoes with Caramelized Apples

This dish can be assembled up to a day in advance and refrigerated; allow it to come to room temperature before baking.

Ingredients;
6 (about 4 lbs) sweet potatoes
1 tsp. kosher salt
3 Granny Smith (or similar) apples, peeled and cored
9 Tbs. (1 stick plus 1 Tbs.) unsalted butter
1/4 cup plus 2 Tbs. packed dark-brown sugar
1/4 cup plus 2 Tbs. heavy cream
1/4 cup Calvados or brandy
1/4 cup fresh orange juice

~ Preheat oven to 425 F. Prick each potato several times with a fork or paring knife. Bake the potatoes until tender when pierced with the tip of a knife, 40-45 minutes. When potatoes are cool enough to handle, peel and place the flesh in a medium bowl; add the salt and mash with a fork.
Meanwhile, slice the apples into 1/8-inch-thick wedges, and place in a medium-sized bowl. Add the lemon juice, and toss.
In a medium skillet, melt 3 tablespoons of butter over medium-high heat. Add 2 tablespoons of brown sugar, and cook, stirring, until the sugar dissolves. Cook the apple slices in the butter and sugar mixture in batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer them to a plate, and set aside.
In a medium skillet, melt 3 tablespoons of butter over high heat. Add 2 tablespoons brown sugar, and cook until sugar dissolves. Stir in 1/4 cup cream and the Calvados or brandy, and cook until slightly thickened, about 1 minute. Remove from heat, and add sweet potatoes, mixing well to combine. Transfer the potato mixture to a buttered 3-quart ovenproof casserole dish. Arrange the apple slices over the potatoes; set aside.
In a medium skillet, melt the the remaining 3 tablespoon of butter over medium-high heat. Add the remaining 2 Tbs. of brown sugar, and cook until dissolved. Add remaining 2 Tbs. cream, and cook, stirring for 30 seconds. Stir in the orange juice, and cook for 1-2 minutes, until thickened and dark brown. Pour over apples, and cover with aluminum foil.
Bake until heated through, about 30 minutes. Remove from the oven and serve immediately, or let stand at room temperature up to 30 minutes before serving.