1 can (18 oz.) vacuum packed sweet potatoes drained and cut in pieces
1 c. firmly packed brown sugar
1 1/2 tbsp. corn starch
1 tsp. grated orange peel
1/4 tsp. salt
1/8 tsp. cinnamon
1 can (5 1/2 fluid oz.) apricot nectar
2 tbsp. butter flavor Crisco
12 frozen apricot halves
1/2 c. pecans pieces

Preheat oven to 375 degrees. Grease 1 1/2 quart casserole dish with butter flavor Crisco.

Arrange potatoes in dish.

Mix sugar, cornstarch, orange peel, salt, cinnamon in heavy saucepan. Stir in apricot nectar and 1/2 cup water. Cook and stir on high or medium heat until mixture comes to full boil. Remove from heat, add butter flavor Crisco and apricots. Pour evenly over potatoes.

Sprinkle with pepper. Bake uncovered at 375 degrees for 25 minutes or until bubbly.