1 c. packed brown sugar
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 rind
2 tbsp. butter
1/2 c. chopped pecans
2 cans (8 oz. each) sweet potatoes, drained or 3 lbs. fresh yams, peeled, cut in large pieces, cooked and drained

Blend first 7 ingredients in pan over medium heat. Bring to full boil, stirring constantly. Add butter; cool. Add nuts and mix. Pour over sweet potatoes which have been placed in a casserole. Bake, covered in 375 degree preheated oven for 25 minutes. 8 to 10 servings.