5 medium sized sweet potatoes; peeled & sliced cross-wise into 1/2" pieces
3 medium McIntosh apples; peeled, cored & sliced into 1/2 " pieces
1 can (20 oz.) pineapple slices in their own juice; drain and reserve juice
1 cup fresh cranberries
1 can (12 oz.) frozen apple juice concentrate, thawed
2 Tablespoons cornstarch
1 teaspoon cinnamon
1/2 cup (or 1 stick) real, salted butter; melted
several sprigs of mint leaves for color (optional)
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Let's Make It
Preheat oven to 375 degrees F. Arrange sweet potatoes in single layer (overlapping if necessary) in a well-greased 11 X 13" pyrex baking dish.
Alternate apple and pineapple rings evenly on top of potato slices. Place 2-3 cranberries in the center of each apple & pineapple ring (using all cranberries).
In a mixing bowl, combine the concentrated apple juice & reserved pineapple juice with the cornstarch and cinnamon. Mix this vigorously with a fork until very smooth. Add the melted butter. Pour this juice mixture over the potato/apple/pineapple slices.
Cover with foil and bake for 45 minutes. Remove foil carefully and bake an additional 15 minutes until golden brown on top.
Remove from oven and allow to sit and rest 20 minutes before serving. Garnish with mint sprigs for color, serve and enjoy!