3 lb. sweet potatoes
1 c. brown sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamonc. apricot or substitute
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 not mushy. Drain and cool. Combine sugar, cornstarch, salt, and cinnamon in saucepan. Stir in apricot nectar, hot water and orange peel, bring to boil, stirring constantly.

Remove from heat. Stir in butter, cool slightly. Stir in pecans. Cut sweet potatoes into casserole - 7 1/2 x 12. Pour sauce over potatoes as a glaze. Bake, covered, in 375 degree oven for 25 minutes or until bubbly. Makes 6 to 8 servings.