2 large cans yams or fresh yams
1 pkg. of dried apricots
1 c. pecan halves
1 c. brown sugar
1/4 c. butter
1 tbsp. cornstarch
2 tsp. grated orange peel
1/4 tsp. salt
1/8 tsp. each cinnamon and nutmeg

Cook and drain yams, 10 to 15 minutes (should be fork-tender). In 1 1/2 quart pan, simmer apricots in 2 cups of water for 10 minutes. Drain; reserve 1 cup apricot liquid. Place yams in a large baking dish and gently stir in the apricots and pecans. To reserved apricot liquid; add brown sugar and butter, orange peel, salt, cinnamon and nutmeg. Heat until bubbling, stirring constantly to prevent scorching; mix 1 tablespoon cornstarch with 2 tablespoons cold water and quickly stir into the apricot liquid to thicken. Once thickened, pour apricot liquid over yams and place dish, uncovered, in 375 degree oven for 25 minutes. Serves 10.