3 lb. sweet potatoes
1 c. firm packed brown sugar
2 tbsp. butter
1/2 c. chopped pecans
1/2 c. water
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1 c. apricot nectar
2 tbsp. grated orange rind

Boil sweet potatoes in salted water until tender; drain and cool. Peel potatoes and cut in half lengthwise. Place in a 2 quart shallow casserole.

Combine brown sugar, cornstarch and cinnamon in a saucepan with water. Add apricot nectar and orange rind and bring to a full boil, stirring constantly. Remove from heat and stir in butter and pecans. Pour sauce over potatoes so that all are glazed.

Bake uncovered at 350 degrees for 25 minutes or until sauce is bubbly.