8 to 10 med. sweet potatoes or 1 to 2 (18 oz.) cans sweet potatoes
1 (17 oz.) can apricots
3 tbsp. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1/3 c. raisins
3 tbsp. dry sherry
1/2 tsp. grated orange rind

Peel sweet potatoes - if using canned, drain. Place in large baking dish. Sprinkle lightly with salt. Drain apricots, reserve liquid. Add water if necessary to equal 1 cup of liquid. Set aside. Arrange apricots over potatoes. Set aside. In saucepan, combine brown sugar, salt and cinnamon. Stir in apricot syrup and raisins. Cook, stirring over high heat until mixture comes to a boil. Stir in sherry and orange rind. Pour over the potatoes and apricots. Bake uncovered at 350 degrees for about 20 minutes or until glazed. Baste 2 or 3 times. Serves 6 to 8.