Holiday Sweet Potatoes with Apples and Cranberries

This recipe was a huge hit at Thanksgiving this year.  Even people who don't love sweet potatoes, love this recipe.  It is very easy to make and if you prep everything first, it goes together pretty quickly. It is sweet and tangy with a hint of spice.  The textures are in perfect harmony with each other and the marshmallows finish it off nicely.
Equipment:
15 1/2 x 10 1/2 x 2 1/2  casserole dish (or close to this size)
Small sauce pot
Wooden Spoon
Bowl Scraper
Aluminum Foil
4 C Liquid Measuring cup
Ingredients:
6 Sweet Potatoes-The ones that are orange inside; peel and slice into 1/8 inch slices
3 Baking Apples-Fuji, Granny Smith, Gala; peel and slice
1 Bag of Fresh Cranberries
3 T Butter
1 C Brown Sugar
1 Whole Lemon cut into thin slices
3 T Corn Starch
3 C Warm water
3/4 tsp Nutmeg
3/4 tsp Allspice
3 tsp Cinnamon
1/4 tsp salt
1 Bag of Miniature White Marshmallows
Directions:
1.  Preheat the oven to 400 degrees.
2.  Spray the bottom of the casserole pan with cooking spray.
3.  Layer the potatoes then the apples in the bottom of the pan.
4.  Sprinkle the cranberries over the top and then set aside.
5.  Mix together spices and salt-make sure they are well combined, set aside.
6.  In the Liquid Measuring Cup, combine the cornstarch and the water and mix completely and set aside.
7.  Measure out the brown sugar.
8.  Make sure the lemon slices, brown sugar, spices and cornstarch mixture are all accessible to the cooktop before starting the sauce.
9.  Melt the butter in the sauce pot on high.
10.  Add the brown sugar and mix with a wood spoon combining the sugar and butter.
11.  When the butter and the sugar have incorporated, add the lemon slices and as they heat mash them down to release the juices.   Let it cook and get bubbly.
12.  Add the spices stirring till combined.
13.  Add the cornstarch mixture and cook the sauce until thick and bubbly, about 5 minutes.  Make sure you cook the sauce long enough for the sugar to completely dissolve. 
14.  Pour the hot sauce over the pan with the potatoes, apples and cranberries.
15.  Cover with foil and bake in the oven for about 30-40 minutes.
16.  Test the potatoes for tenderness at 30 minutes.  If they are still a bit crunchy, then cook for 5-10 more minutes.
17.  When they are finished cooking, remove foil and sprinkle the miniature marshmallows over the top of the casserole.
18.  Let it bake for 1-2 minutes to brown marshmallows.
19.  Remove from the oven and let it cool for about 10-15 minutes before serving.