1 (1 lb. 10 oz.) can dry sweet potatoes
2 c. apricot halves (#303 can)
1/2 c. brown sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1 tsp. orange peel
1 c. apricot juice
1/2 c. pecan halves
2 tbsp. butter

Mix sugar, cornstarch, salt, cinnamon, orange peel and add juice and boil 2 minutes. Add butter. Lay sweet potatoes and apricots in buttered baking dish. Pour syrup over all. Bake at 375 degrees for 25 minutes.