2 tbsp. Butter Flavor Crisco
1 (18 oz.) can vacuum-packed sweet potatoes or yams, drained and cut crosswise into 1/2-inch thick slices
1 c. firmly packed brown sugar
1 1/2 tbsp. cornstarch
1 tsp. grated orange peel
1/4 tsp. salt
1/8 tsp. cinnamon
1 (5 1/2 fluid oz.) can apricot nectar
1/3 c. water
12 frozen apricot halves, cut into quarters
1/2 c. pecan halves or large pieces

Preheat oven to 375 degrees. Grease lightly 1 to 1 1/2-quart casserole or baking dish with Butter Flavor Crisco. Arrange potatoes in casserole. Mix sugar, cornstarch, orange peel, salt and cinnamon in heavy 1-quart saucepan. Stir in apricot nectar and 1/3 cup water.

Cook and stir on medium-high heat until mixture comes to full rolling boil. Remove from heat and stir in Butter Flavor Crisco (2 tablespoons) and apricots. Pour evenly over potatoes and sprinkle with pecans. Bake, uncovered, at 375 degrees for 25 minutes or until hot and bubbly. Makes 6-8 servings.