1 (40 oz.) can cut yams & 1 lb. can, drained
1 (8 oz.) can crushed pineapple, undrained
3/4 c. firmly packed brown sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
2 tsp. grated orange rind
2 (4 1/2 oz.) jars apricot baby food
2 tbsp. butter
1/2 c. chopped pecans

Place yams in a lightly greased baking dish; set aside. Drain pineapple well, reserving syrup; set pineapple aside. Combine pineapple syrup, sugar, cornstarch, salt, cinnamon, orange rind and apricot puree in a heavy saucepan; stir well. Cook over medium heat, stirring constantly until smooth and thickened. Add butter, pecans and pineapple, stirring until butter melts; pour mixture over yams. Bake at 375 degrees for 20 to 25 minutes. Yield: 8 servings.