1 lb. tin sweet potatoes
1 lb. tin apricots, drained, keep juice
1 c. brown sugar
1 1/2 tbsp. cornstarch
Salt and pepper
1/4 tsp. cinnamon (or more)
1 tsp. orange peel
2 tbsp. butter
1/2 c. pecan halves

Place potatoes and apricot in greased casserole. In saucepan, brown sugar, cornstarch, salt, cinnamon and peel. Stir in 1 cup apricot syrup. Add butter and nuts. Bake at 375 degrees for 25 minutes. Boil 2 minutes.