1 can sweet potatoes, drain and cut crosswise into 1/2 inch thick slices)
1 c. brown sugar, firmly packed
1 1/2 tbsp. cornstarch
1 tsp. grated orange rind or 1 tsp. orange juice
1/4 tsp. salt
1/8 tsp. cinnamon
1 can apricot nectar
12 frozen apricot halves, cut into quarters
1/2 c. pecans, finely chopped

Preheat oven to 375 degrees. Grease 1 1/2 quart casserole dish. Arrange sweet potatoes in dish. Mix all the other ingredients and add 1/3 cup of water. Pour evenly over potatoes. Bake, uncovered, at 375 degrees for 25 to 30 minutes or until hot and bubbly.