1 lb. can sweet potatoes, sliced lengthwise
1 1/4 c. brown sugar
1 1/2 tbsp. cornstarch
1/8 tsp. cinnamon
1 tsp. grated orange rind
1 lb. can (2 c.) apricot halves
2 tbsp. butter
1/2 c. pecan halves

Place potatoes in greased 10 x 6 x 1 1/2 inch baking dish. In saucepan, combine sugar, cornstarch, salt, cinnamon, and orange peel. Drain apricots, reserving syrup. Stir 1 cup syrup into cornstarch mixture. Cook and stir over medium heat to boiling; boil 2 minutes. Add apricots, butter, and pecan halves; pour over potatoes. Bake, uncovered, at 375 degrees for 25 minutes. Makes 6 servings.