• Preheat the oven to 400°F Grease or spray the insides of a 2-quart round, lidded casserole dish about 3-4 inches deep.
• With a sharp knife or mandoline cut the peeled sweet potatoes into 1/4-inch thick slices and set aside.
• Remove the apple core from each of the apples and discard. Cut the apples into 1/4-inch thick slices, place them into a large bowl and toss with the juice from the lemon. Set aside
• In a small saucepan set over medium heat, add the olive oil and when it has warmed add the shallot and cook just until softened, about 30 seconds. Add the garlic and cook until the garlic is fragrant, about 30 seconds. Stir in the white wine, salt and pepper and cook for another 30-45 seconds or until the alcohol has burned off. Remove the saucepan from the heat and add the butter, stirring until it has completely melted. Drain the lemon juice off of the reserved apples and add to the saucepan.

To assemble:

• Start by using the largest slices of sweet potatoes and apples. Place 2 slices of the sweet potatoes on their side along the inside edge of the prepared dish. Add1 apple slice next to the potatoes, then another set of potato slices and another apple slice. Continue arranging the potatoes and apples around the outside edge of the dish. Arrange additional sets of sweet potatoes and apples to the center of the dish. *(See Note #3)
• Spoon the saucepan mixture evenly over the top of the sweet potatoes and apples. Scatter the fresh thyme leaves over the top, add the lid and place in the middle of the oven. Bake for 40 minutes, remove the lid and bake for an additional 10-15 minutes, until the potatoes are tender but still a little firm and the top has browned slightly.