4 lg. sweet potatoes
1 (8 oz.) can undrained pineapple
3/4 c. brown sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
2 tsp. grated orange rind
1 c. canned apricots (pureed)
2 tbsp. softened butter
1/2 c. pecans

Boil sweet potatoes 20 minutes or until tender. Cool, peel and cut into 1/2 inch slices. Arrange slices so edges overlap in a lightly greased 12 x 8 x 2 inch baking dish; set aside.

Drain pineapple, reserving 1/3 cup syrup, set pineapple aside. Combine pineapple syrup, sugar, cornstarch, salt, cinnamon, orange rind and apricot puree in saucepan; stir well. Cook over medium heat, stirring constantly, until smooth and thickened. Add butter, pecans and pineapple, stirring until butter melts; pour over potatoes. Bake at 375 degrees for 20-25 minutes. 8 servings.