Preheat oven to 400˚F. Wash sweet potatoes, place on a baking sheet and prick with fork (to allow steam to escape when baking). Bake for 1 hour until almost tender (you want them to be able to hold their shape when sliced), remove from oven allow to cool for about 45 minutes.

Meanwhile, peel and core apples. Slice apples into 1/3-inch thick wedges and toss with the lemon juice in a bowl.

When potatoes are cool to handle peel and cut into 1/3-inch slices. Arrange potatoes and apples alternately in a greased 13 x 9-inch baking dish. Pour remaining lemon juice over the apples and sweet potatoes.

Combine brown sugar and next 6 ingredients in a saucepan stirring well and bring to a boil over medium heat. Boil until slightly thickened, about 2 minutes. Pour this glaze over your apples and sweet potatoes. Bake at 400˚F for 30 minutes.

Remove from oven and baste with glaze from bottom of pan and sprinkle pecans on top. Bake another 12 to 15 minutes until apples look roasted. Baste with glaze just before serving.