1 1/2 lb. sweet potatoes
1/4 c. dried apricot halves
1/2 c. water
1/2 c. apricot preserves

Peel sweet potatoes and cut into 1 1/2 inch chunks. Cut apricots into quarters. In a heavy 2 quart saucepan, combine sweet potatoes, apricot pieces and water. Cover tightly and cook over low heat until sweet potatoes are just tender, about 15 minutes.

Add preserves. Cook uncovered over low heat, stirring occasionally, until water has evaporated and potatoes are well glazed, about 3 minutes. Watch carefully so as not to burn potatoes.