Apricot Sweet Potatoes

Ingredients

• 1 18 oz can sweet potatoes or yams drained cut crosswise into 12-inch slices
• 1 c packed brown sugar
• 1 12 Tbsp cornstarch
• 1 tsp grated orange peel
• 14 tsp salt
• 18 tsp cinnamon
• 1 5 12 oz can apricot nectar
• 13 c water
• 2 Tbsp margarine
• 12 frozen apricot halves cut into quarters
• 12 c pecans optional

Directions

1. Preheat oven to 375
2. Grease 1 to 1 12 quart casserole Arrange potatoes in casserole
3. Mix sugar cornstarch salt cinnamon and orange peel in heavy quart saucepan
4. Add apricot nectar and water
5. Cook on high until mixture comes to boil stirring constantly
6. Remove from heat
7. Stir in apricots and margarine
8. Pour evenly over potatoes
9. Sprinkle with pecans
10. Bake at 375 for 25 minutes uncovered