1 lb. can whole sweet potatoes, halved lengthwise
1 1/4 c. brown sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1 tsp. shredded orange peel
1 lb. can (2 c.) apricot halves
3 tbsp. butter
1/2 c. pecan halves

Place sweet potatoes in greased 10 x 6 x 1 1/2 inch baking dish. In saucepan, combine brown sugar, cornstarch, salt, cinnamon and orange peel. 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. Serves 6.