1 lb. yams or sweet potatoes
1 1/4 c. brown sugar
1 1/2 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1 tsp. orange peel
1 (16 oz.) can apricot halves
2 tbsp. butter
1/2 c. pecans, coarsely chopped

Combine in greased saucepan: brown sugar, cornstarch, salt, cinnamon and orange peel. Drain apricots, reserve juice. Stir 1 cup juice into cornstarch mixture. If not enough, add orange juice to make 1 cup. Cook and stir over medium heat, boil 2 minutes. Add apricots, butter and pecans.

Arrange yams in buttered casserole, pour apricot mixture over top, bake uncovered, at 375 degrees for 25 minutes.