1 lg. & 1 sm. can sweet potatoes
1 (17 oz.) can apricot halves
4 tbsp. brown sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
4 tbsp. dry sherry
1/2 c. golden raisins

Drain potatoes and place in 11 x 7 inch casserole. Drain apricots (reserving juice) arrange over potatoes. Add enough water to juice to equal 1 1/2 cups.

In a saucepan combine brown sugar, cornstarch, salt and cinnamon. Stir in reserved juice/water and add raisins, cook until it boils. Remove from heat and add sherry. Pour over potatoes. Bake uncovered in 350 degrees for 20-30 minutes. Baste occasionally.