1 lb. can sweet potatoes
1 lb. can apricot halves, drained and save juice
1/2 c. pecans halves

SAUCE:

1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1 tsp. orange marmalade
Reserve apricot juice

Combine all of the sauce ingredients in a saucepan. Cook ingredients to a boil, stirring constantly. Add 2 tablespoons butter and stir to melt.

Arrange sweet potatoes in casserole. Place a pecan piece in each apricot half and arrange on top of potatoes. Pour sauce over all. Bake in 375 degree oven for 25 minutes.