2 tbsp. butter
1 (18 oz.) can yams, drained and cut crosswise 1/2 inch thick
1 c. brown sugar
1 1/2 tbsp. cornstarch
1 tsp. grated orange peel
1/4 tsp. salt
1/8 tsp. cinnamon
1 (5 1/2 oz.) can apricot nectar
1/3 c. water
1 c. lg. apricots

Preheat oven at 315 degrees. Grease lightly 1 1/2 quart casserole. Arrange potatoes in casserole. Mix sugar, cornstarch, orange, salt, in heavy saucepan, stir in nectar 1/3 cup water. Cook and stir over medium heat until mixture comes to full boil. Remove from heat and stir in butter and apricots. Pour evenly over potatoes. Sprinkle with pecans. Bake uncovered at 375 degrees for 25 minutes.