Putting It All Together:

1. Heat the oven to 425 degrees. Bake the potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl. Add salt and mash with a fork.

2. Meanwhile, slice the apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.

3. In a medium size skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring until sugar dissolves. Cook the apples in this butter-sugar mixture in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside.

4. In a medium size skillet, melt 3 tablespoon butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Brandy and cook until slightly thickened, about 1 minute. Remove from the heat and add the sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3-quart ovenproof casserole. Arrange the apple slices over potatoes. Set aside.

5. In a medium size skillet, melt the remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.

6. Bake until heated through about 30 minutes. Remove from the oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.