Apricot-Glazed Sweet Potatoes

• 1 lb. dried apricots
• 12 oz. can apricot nectar
• 1 c. water
• 4 lb. sweet potatoes or yams
• 1/2 c. light or golden brown sugar, packed
• 6 Tbsp. butter or margarine, melted
• 2 Tbsp. orange juice
• 1 Tbsp. grated orange rind
• 1/2 c. pecan halves

1. Place apricots in saucepan and cover with apricot nectar and water.
2. Let stand 1 hour.
3. Cook over medium heat and simmer, uncovered, until apricots are tender, about 40 minutes.
4. Cool and drain, reserving the liquid.
5. Scrub sweet potatoes.
6. Place on baking sheet and bake at 400u0b0 for 30 to 40 minutes until tender. Cool, peel and cut into lengthwise slices about 1/4-inch thick. Arrange a layer of potatoes in a lightly greased 2-quart (7 x 11-inches) baking dish.
7. Layer apricots; repeat alternating layers of potatoes and apricots.
8. Sprinkle top with brown sugar.

apricots, apricot nectar, water, sweet potatoes, light, butter, orange juice, orange rind, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807340 (may not work)