1 (1 lb. 1 oz.) can whole sweet potato
1 tsp. shredded orange peel or orange liqueur
1 can apricots
1 1/4 c. brown sugar
1 1/2 tbsp. cornstarch
1/8 tsp. cinnamon
2 tbsp. butter
3/4 pecan halves

Place sweet potatoes in greased 10x6 inch baking dish. In saucepan combine brown sugar, cornstarch, cinnamon, and orange. Drain apricots, reserving syrup. Stir 1 cup apricot syrup into cornstarch mixture. Cook and stir over medium heat until boiling; boil 2 minutes. Add apricots, butter, and pecan halves. Pour over sweet potatoes. Bake uncovered at 375 degrees for 25 minutes.