3 lbs. sweet potatoes
1 c. brown sugar, firmly packed
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1 c. apricot nectar
1/2 c. hot water
2 tsp. grated orange peel
2 tbsp. butter
1/2 c. chopped pecans

Peel sweet potatoes. Cook in boiling, salted water until tender but not mushy. Drain and cool. Combine sugar, cornstarch, salt and cinnamon in a medium saucepan. Stir in apricot nectar, hot water and orange peel. Bring to full boil, stirring constantly. Remove from heat.

Stir in butter. Cool slightly, stir in pecans. Cut sweet potatoes in half and place them in a 7 1/2 x 12 inch casserole. Pour sauce over potatoes so all are glazed. Can be refrigerated overnight (covered). Bake, covered at 375 degrees for 25 minutes. Makes 6 to 8 servings.