Ingredients
1 can (8 ounces) unsweetened pineapple chunks1/2 cup packed brown sugar1/4 cup apple cider or unsweetened apple juice1/4 cup maple syrup1/4 cup butter, cubed3/4 teaspoon ground cinnamon1/8 teaspoon ground cloves3 large sweet potatoes, peeled and cut into 1/4-inch slices3 medium apples, peeled and cut into 1/4-inch slices3/4 teaspoon salt1/3 cup chopped pecans
Preparation
Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine brown sugar, apple cider, maple syrup, butter and reserved pineapple juice. Bring to a boil; cook until liquid is reduced to 3/4 cup and syrupy, about 20 minutes. Stir in cinnamon and cloves; set aside and keep warm.
Preheat oven to 400°. Layer half of the potatoes, apples and pineapple in a 13x9-in. baking dish coated with cooking spray. Repeat layers. Sprinkle with salt. Pour reduced liquid over top. Cover and bake 40 minutes or just until tender.
Sprinkle with pecans. Bake, uncovered, 13-18 minutes longer or until potatoes and apples are tender.
