2 lbs. sweet potatoes, scrubbed
3 tbsp. unsalted butter
1/4 c. apricot preserves
1/4 c. honey
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 c. chopped Selle Pecans

Cook sweet potatoes unpeeled in boiling water to cover until tender. Drain and cool. Peak and cut into slices 1/2" thick. Arrange in a 1 1/2 quart oblong baking dish. Combine butter, apricot, preserves, honey, cinnamon, and cloves in a saucepan. Heat and stir until mixture is thoroughly blended. Spoon over sweet potatoes. Sprinkle with pecans. Bake at 325 degrees for about 30 minutes.