3 pounds sweet potatoes
1 cup brown sugar, firmly packed
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon (optional)
1 cup apricot nectar
1/2 cup hot water
2 tsp. grated orange peel
2 tbsp. butter
1/2 cup chopped pecans

Peel sweet potatoes. Cook in boiling water until tender. Drain and cool. Combine sugar, cornstarch, salt and cinnamon in a medium saucepan. Stir in apricot nectar, hot water, and orange peel. Bring to a boil, stirring constantly. Remove from heat, stir in butter, cool slightly. Stir in pecans. Cut sweet potatoes in half and place in a 7 1/4 by 12-inch casserole. Pour sauce over potatoes so all are glazed.

Bake covered 25 minutes or until sauce is bubbling at 375°F.