3 sm. sweet potatoes, peeled & halved lengthwise
3/4 c. brown sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1 tsp. orange zest
1 (16 oz.) can apricot halves
2 tbsp. butter
1/2 c. pecan halves
1/2 c. raisins

Place sweet potatoes in a lightly greased 10 x 6 x 2 inch baking dish and set aside. Combine sugar, cornstarch, salt, cinnamon and orange rind in a heavy saucepan; mix well. Drain apricots, reserving liquid and set aside. Add enough water to apricot juice to make 1 cup. Gradually stir into dry mixture and cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter and stir until melted. Add apricots, pecans and raisins; stir gently. Pour over sweet potatoes. Cover and bake at 375 degrees for 50-55 minutes or until potatoes are tender.