3 lb. sweet potatoes
1 c. brown sugar, firmly packed
1 1/2 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. apricot nectar
1/2 c. hot water
2 tsp. grated orange peel
2 tbsp. butter
1/2 c. pecans

Peel potatoes and cook in boiling water until tender. Drain and cool. Combine sugar, cornstarch, salt and cinnamon in medium saucepan, stir in apricot nectar, hot water and orange peel; bring to a boil stirring constantly. Remove from heat, stir in pecans. Slice potatoes in halves or as desired. Place in a 7 1/2 x 12" casserole. Pour sauce over potatoes so all are glazed. Bake uncovered 25 minutes or until sauce is bubbling at 375 degrees.