2 tablespoons plus 2 teaspoons Light brown sugar, packed
teaspoon Ground cinnamon
teaspoon Ground ginger
pound Sweet potatoes, pared, cut into inch-thick slices, and blanched
2 cups Carrots, sliced into ½-inch slices, blanched
2 smalls Apples, cored, pared and cut into inch-thick slices
2 tablespoons plus two teaspoons Margarine
Preheat oven to 350 F.
In small bowl, combine sugar and seasonings; set aside.
In bottom of 2-quart casserole arrange 1/3 of the potatoes; layer 1/3 each of the carrots, apples, and pineapple over potatoes. Sprinkle with 1/3 of the sugar mixture and dot with 1/3 of the margarine. Repeat layers 2 more times, ending with margarine.
Pour water over top, cover and bake 1 hour. Remove cover and bake until lightly browned, about 15 minutes longer.