Apricot Sweet Potatoes

• 1 (18 oz.) can sweet potatoes or yams, drained, cut crosswise into 1/2-inch slices
• 1 c. (packed) brown sugar
• 1 1/2 Tbsp. cornstarch
• 1 tsp. grated orange peel
• 1/4 tsp. salt
• 1/8 tsp. cinnamon
• 1 (5 1/2 oz.) can apricot nectar
• 1/3 c. water
• 2 Tbsp. margarine
• 12 frozen apricot halves, cut into quarters
• 1/2 c. pecans (optional)

1. Preheat oven to 375u0b0.
2. Grease 1 to 1 1/2 quart casserole. Arrange potatoes in casserole.
3. Mix sugar, cornstarch, salt, cinnamon and orange peel in heavy quart saucepan.
4. Add apricot nectar and water.
5. Cook on high until mixture comes to boil, stirring constantly.
6. Remove from heat.
7. Stir in apricots and margarine.
8. Pour evenly over potatoes.
9. Sprinkle with pecans.
10. Bake at 375u0b0 for 25 minutes (uncovered).

sweet potatoes, brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, margarine, apricot, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401590 (may not work)