1/2 lb. dried apricots
2 c. hot water
6 med. size yams, cooked or 2 (15 oz.) cans candied yams
1 c. firmly packed brown sugar
3 tbsp. melted butter
2 tbsp. orange juice
1 tsp. grated orange peel
1/4 c. pecan halves

Wash apricots thoroughly and put in saucepan with water. Allow apricots to soak in covered pan for 1 hour. Cook in water in which they were soaked, simmering about 40 minutes or until fruit is plump and tender when pierced with a fork. Remove from heat, cool and drain well, reserving liquid. Cut cooked or canned yams into lengthwise slices about 1/2 inch thick. Lightly grease shallow quart baking dish.

Arrange a layer of sweet potatoes in dish. Cover with layer of apricots. Sprinkle with 1/2 of the brown sugar. Repeat layers of sweet potatoes and apricots and sprinkle with remaining sugar. Blend thoroughly 1/4 cup of the reserved liquid with the butter, orange juice and peel. Pour mixture over layers. Bake at 375 degrees for about 45 minutes, basting occasionally with liquid in bottom of baking dish. About 5 minutes before sweet potatoes are done, top with pecans. Serves 6 to 8.