2 cans. (1 lb., 1 oz.) sweet potatoes vacuum packed
2 1/2 c. brown sugar
3 tbsp. cornstarch
2 tsp. grated orange peel
1/2 tsp. salt
1/4 tsp. cinnamon
2 cans (1 lb., 1 oz.) apricot halves
4 tsp. butter
1 c. pecan halves

Arrange potatoes in a lightly greased baking dish. Combine sugar, cornstarch, grated orange peel, salt and cinnamon. Drain apricots and reserve 2 cups liquid. Add liquid to sugar mixture. Cook and stir over medium heat. Simmer three minutes. Add apricots, butter and pecans. Bring to a boil. Boil for 2 minutes. Pour over potatoes. Bake uncovered at 375 degrees for 25 minutes.