Candied Sweet Patato casserole

I've been making this dish for the holidays since the late 1970s.
This is for a 9 1/2" x 15" lasagne pan so adjust to your pan size pref.

1- Peel 4 (or enough to cover bottom of pan) sweet potatoes, cut into 1"-2" pieces, boil till fork penetrates but not mushy, place in pan.

2- Peel and slice /cube 2 apples and place with potatoes. (granny smiths are best)

3- Add a bag of fresh cranberries.

4- Add a can of crushed pineapple in 100% juice. (not sweetened)

5- Sprinkle with raisins and lots of powdered cinnamon.

6- Pour over top about a 1/2 cup (plus or minus) orange juice filling it no higher than 3/4 up the side of the pan mixed with 1 or more cups of brown sugar but pay attention to the liquid level. It should rise no higher than 1/2-3/4 of the way up the side of the pan. You can use maple syrup too but it adds to the liquid level.  You can also mix the sugar with the crushed pineapple instead of the juice.

7- Top with mini marshmallows and bake at 350 for about 1 1/2 hour or until bubbly.

I have fond memories of my mom's candied sweet potatoes. Very similar to yours. But alas, one of many body parts that have failed with age is my pancreas. (I'm diabetic.) So I only get a taste now. But it's a good taste!