Sweet Potato Casserole/Sausage

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6 large sweet potatoes, peeled and quartered*
1 lb. Italian sweet sausage, casings removed*
4 medium red apples, peeled, cored, thinly sliced
Butter, to taste
1 large onion, diced
2 c. fresh mushrooms, diced
Salt and pepper
1 c. shredded Cheddar cheese

**Boil potatoes whole with skins on, trimming ends. They will slide out of skins and can be mashed. Bulk sausage can be used. Two Braeburn apples will work. Put potatoes into saucepan, cover with water and bring to boil. Reduce heat and simmer until tender. Drain, add butter, salt and pepper. Mash and set aside. Crumble sausage into skillet over medium heat and saute until done. Drain fat, reserving two tablespoons. Transfer sausage to bowl. Return skillet to heat, add reserved fat, mushrooms and onion and cook until onion is soft. In greased 13-inch by 9-inch baking dish, layer half of the mixture, half of the sausage and all of the apple slices. Repeat, ending with sausage. Bake in preheated 350° oven, uncovered, 35 minutes. Sprinkle cheese on top and bake eight-10 minutes. Makes six – eight servings.