Apricot Sweet Potatoes

• 1 (18 oz.) can sweet potatoes, drained and cut 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
• 2 Tbsp. butter
• 12 frozen apricots, cut into quarters
• 1/2 c. pecan halves
• 1/3 c. water

1. Preheat oven to 375u0b0.
2. Grease 1 1/2-quart casserole dish. Arrange potatoes in casserole dish.
3. Mix sugar, cornstarch, orange peel, salt and cinnamon in 1-quart saucepan.
4. Stir in apricot nectar and 1/3 cup water.
5. Cook and stir on medium-high until mixture comes to a rolling boil.
6. Remove from heat.
7. Stir in butter and apricots.
8. Pour evenly over potatoes.
9. Sprinkle with pecans.
10. Bake uncovered at 375u0b0 for 25 minutes until hot and bubbly.

sweet potatoes, brown sugar, cornstarch, salt, cinnamon, apricot nectar, butter, frozen, pecan halves, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772812 (may not work)