3 sm. sweet potatoes (about 1 1/2 lbs.), peeled and halved lengthwise
3/4 c. firmly packed brown sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. ground cinnamon
1 tsp. grated orange rind
1 (16 oz.) can apricot halves
2 tbsp. butter
1/2 c. pecan halves

Place sweet potato halves in a lightly greased 10 x 6 x 2 inch baking dish, set aside.

Combine next 5 ingredients in a heavy saucepan, mix well. Drain apricots, reserving liquid and set aside. Add enough water to apricot liquid to make 1 cup. Gradually stir into dry mixture; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter, stir until butter melts. Add apricots and pecans; stir gently. Pour over sweet potatoes, cover and bake at 375 degrees for 50 to 55 minutes or until potatoes are tender. Yield: 6 servings.