1 (18 oz.) can sweet potatoes (drained)
1 (17 oz.) can apricot halves (drain and save juice)
3 tbsp. brown sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 c. raisins
3 tbsp. dry sherry
1/2 tsp. orange peel
1 sm. can crushed pineapple (optional)

In a 10x6 inch baking dish, arrange sweet potatoes, apricots and pineapple. Use syrup from apricots and add water to make one cup. In saucepan combine sugar, cornstarch, salt and cinnamon. Stir in syrup and raisins. Cook over high heat until it comes to a boil; add sherry and orange peel. Pour over sweet potatoes and bake. Baste occasionally. Bake at 350 degrees approximately 20 minutes. Serves 4.