This was delicious! As others did, I made some minor changes. I peeled and sliced the sweet potato, layered in the pie pan and baked for twenty minutes before adding the sliced pear and syrup. I used a little cinammon in place of the ginger and brushed the lemon juice on at the end. It was a great side served with the Traditional Roast Chicken from my WW cookbook and a little steamed brocolli. I will definitely add to my "go-to" recipe list.