Preheat the oven to 400^. Wash the potatoes, prick each potato all over with a fork and put them on a baking sheet. Roast them for 1 hour. remove them from the oven. They will be somewhat yielding to a squeeze, but still firm. Rest them for about 45 minutes, or until you can peel them without screaming. While the sweets cool, juice the lemon into a medium bowl and peel and core the apples. Slice the apples into 1/3" thick wedges, turning them in the lemon juice to prevent discoloration and to flavor them. Peel the cooled potatoes and slice them into 1/3" disks. Butter a 9x13 baking disk and arrange the potatoes and apples in alternating rows. If you have any lemon juice left, pour it into the baking dish, as well In a saucepan, whisk together the butter, spices and honey and sugar, bringing the mixture to a boil over medium heat. Then let it boil for 2 minutes to thicken it. Pour the glaze over the potatoes & apples and bake, uncovered, for 30 minutes. Remove the dish from the oven. Sprinkle the chopped pecans over the dish. With a baster, liberally lubricate the rows of apple and potato and the pecans. Return the dish to the oven and let roast for another 15 minutes. Baste again just before serving.