Sweet Potato-Apricot Casserole

• 1/2 pound dry apricots
• 1 cup water
• 3/4 cup sugar
• 2 pounds yams
• 1 lemon, sliced thinly
• 1/2 cup brown sugar
• 1 stick butter
• 2 tablespoons apricot brandy
• 1/2 cup pecans or walnuts, chopped coarsely

1. Combine apricots, water and sugar and cook until soft, about 20 minutes.
2. Drain and reserve liquid in a saucepan.
3. Peel, slice and cook yams in water until tender, about 15 minutes.
4. Grease casserole.
5. Alternate layers of sliced yams, apricots and lemon slices in casserole.
6. Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted.
7. Pour over casserole.
8. Bake at 350 degrees for 20 to 30 minutes.
9. Sprinkle nuts over casserole 10 minutes before removing from oven.

apricots, water, sugar, yams, lemon, brown sugar, butter, apricot brandy, pecans

Taken from cooking.nytimes.com/recipes/114 (may not work)