Colonial baked Apples

Since the weather has dropped and fall is here I thought a seasonal dish might be nice.

1 18oz. can Sweet Potatoes (drained and rinsed)
1/2 Tea Orange Zest
2 Tab. orange Juice
1 Tab. Brown Sugar
1 Tab. Butter
1/4 Tea. Ground Nutmeg
1/4 Tea. Salt
1 Beaten Egg
2 Tab. Milk
8 Large Cooking Apples, peeled and cored
1/2 Cup light Corn Syrup
2 Tab. Lemon Juice

Mash canned sweet potatoes using an electric mixer. On low speed until smooth.
Add orange zest, orange juice, butter, nutmeg, and salt. Mix well then add the egg and milk mix then set aside.

Score apples around the outside using the tines of a fork in a circular pattern. Remove a thin slice from the top of each apple. Using a pastry bag (use a star tip if you have one) or a zipper bag(Cut the corner it will work exactly the same as a pastery bag)C fill with sweet potatoe mixture. Fill the cored apples with mixture

Preheat oven to 325 degrees F. Place apples in a 12x71/2x2 inch baking dish. Stir together corn syrup and lemon juice, pour mixture over the top of the apples. Bake uncovered for for about 45 minutes or until tender. Bast the apples several times with the liquid in baking dish while in the oven. Serve immediatly serves 8.