5 medium sweet potatoes
3 to 4 large baking apples
7 tablespoons real maple syrup
1/2 cup finely chopped pecans or black walnuts
6 tablespoons butter, melted
1 tablespoon freshly grated ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons apple juice
2 tablespoons cornstarch
Peel sweet potatoes, halve lengthwise and cut crosswise into 1/4-inch slices. In a large pot of boiling water over high heat, parboil sweet potato slices until bright orange and point of sharp knife easily pierces the potatoes without breaking them apart, 5 minutes or so. Drain well.
While sweet potatoes are boiling, peel, core and slice apples, then sauté then in a non-stick skillet in 2 tablespoons of maple syrup over medium heat until softened but not mushy. Remove from heat. Place sweet potatoes in even layer in buttered 13 by 9 by 2-inch baking dish, overlapping as needed. Top evenly with apples. Sprinkle with pecans.
In a 2-cup measuring cup, whisk together melted butter, remaining five tablespoons of maple syrup, ginger, cinnamon, nutmeg and salt.
In small bowl, whisk together apple juice and cornstarch until smooth. Whisk into butter mixture. Pour evenly over apples and sweet potatoes. Cover tightly with foil and bake at 375 degrees until liquid is bubbly, about 45 minutes. Uncover and bake until liquid thickens into a glaze, about 15 minutes.