Pork Potato Apple Bake


2 cans (12 oz each) pork luncheon meat
1 can (17 oz) vacuum-pack sweet potatoes, drained
1/2 cup dark corn syrup
1/2 cup crunchy peanut butter
1/4 cup orange juice
1 tbsp. butter or margarine, melted
1 jar (28 oz) spiced crab apples, drained

Heat oven to 375F. Cut each loaf luncheon meat into 4 slices; place slices in ungreased baking dish, 9x9x2", or 2-qt casserole. Arrange potatoes on top. Mix corn syrup and peanut butter; stir in orange juice and butter. Pour over meat and potatoes. Top with crab apples. Bake 25 to 30 minutes.

4 servings