3 lbs. sweet potatoes, cooked, peeled and cut up
1 c. packed brown sugar
5 tsp. cornstarch
1/4 tsp. salt
1/8 tsp. ground cinnamon
1 c. apricot nectar
1/2 c. hot water
2 tsp. grated orange peel
2 tsp. butter
1/2 c. chopped pecans

Place sweet potatoes in a 13x9x2 inch baking dish and set aside.

In a saucepan combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water, orange peel. Bring to a boil, stir 2 minutes. Remove from heat. Stir in butter and pecans. Pour over sweet potatoes. Bake uncovered at 350 degrees for 20-30 minutes or until heated through. Yields 8-10 servings.