Ingredients

5-6 medium sweet potatoes
1 1/4 C. brown sugar
1/4 tsp. salt
1/2 tsp. shredded orange peel
1 C. apricot juice
1/2 C. seedless raisins
1 1/2 T. cornstarch
1/8 tsp. (or more) cinnamon
1 lb. can peeled apricot halves
2 T. butter
1/2 C. (or more) chopped pecans

Instructions

Peel and boil sweet potatoes, let cool, cut in half lengthwise.
Combine all ingredients (except pecans) in a medium saucepan and bring to a boil.
Place sweet potatoes in a well-greased 13"x9" baking dish and pour the mixture over the sweet potatoes. Top with the pecans.
Bake at 375 degrees for 25 minutes. This dish can be fixed ahead and kept in the fridge until time to bake.

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