6 med. sweet potatoes (about 2 lbs.)
1 c. dried apricots
1/4 c. butter
2 eggs
2 tsp. finely shredded orange peel
3/4 tsp. salt (or so, do not add if on a low sodium diet)

Cook sweet potatoes in boiling, salted water about 30 minutes. Drain and peel. Meanwhile, cook apricots in a small amount of water about 10 minutes; drain. In a large bowl, place butter, sweet potatoes, and apricots. Beat until fluffy. Beat in eggs and orange peel. Place in ungreased 1 quart casserole and bake, covered, at 325 degrees about 1 hour. Makes about 8 servings.