Sweet Potato Bake

3 large sweet potatoes
1 medium small christophene
6-7 Pommerac (Malacca) (or the apple of your choice)
1 onion
1 large clove minced garlic
1 tablespoon minced ginger
2 teaspoon minced fresh fennel or anise
2 1/2 tablespoons soy sauce
1 1/2 tablespoon cornstarch
1/2 teaspoon cumin (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
3 tablespoon sugar

Mix the soy sauce, sugar, cumin, and cayenne with approximately 1/2 to 3/4 cup of cold water. Stir in the cornstarch and mix until smooth. Add the minced fennel or anise, minced garlic and ginger.

Peel sweet potatoes, christophene and onion. Use a slicer to slice the potato, pommerac, christophene and onion fine. If you don't have one, slice by hand. You can either layer the ingredients in a shallow baking pan (which has either been sprayed with non-stick oil or greased with a little oil) or mix the ingredients and dump them into the baking pan, which is much easier (but less pretty ;) ). Pour over 1/2 of the liquid mixture (stir to make sure the cornstarch is blended) cover and bake at 400 degrees for 1/2 hour. Turn the heat to 350, uncover, pour the rest of the liquid over the vegetables and bake another 1/2 hour or until the sweet potatoes are done/tender.