1 c. packed brown sugar
1 c. apricot nectar
6 sweet potatoes, sliced
1/4 c. butter
1/2 c. pecan halves
2 tsp. grated lemon peel
1/4 tsp. cinnamon
Dash of nutmeg

In saucepan bring sugar and nectar, lemon peel, cinnamon and nutmeg to boil for 2 minutes. Arrange potatoes in 12 x 8 x 2 inch pan. Pour sauce over pot with pecans. Bake at 350 degrees for 30 minutes, sauce bubbly. Turn occasionally.