Ingredients

3 medium sweet potatoes, boiled and peeled
1 1/4 cups brown sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1/2 tsp cinnamon
1 tsp grated orange peel
2 Tbsp butter
1 (1-lb) can apricot halves
1/2 cup pecan pieces

Instructions

Slice sweet potatoes and arrange evenly in a buttered 10x6x1-1/2 inch baking dish. In a sauce pan combine sugar, cornstarch, salt, cinnamon and orange peel. Drain apricots and reserve liquid. Stir 1 cup apricot syrup with cornstarch mixture. Cook and stir over medium heat until boiling. Boil 2 minutes. Add apricots, butter and pecans. Remove from heat, stirring until butter melts. Pour over sliced sweet potatoes in baking dish. Bake uncovered at 375 for 25 minutes.

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