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Sweet Potatoes and Apricots

• 8 peeled and cooked sweet potatoes, halved lengthwise
• 1 1/2 cups light brown sugar, packed
• 1 1/2 tbsp cornstarch
• 1/4 tsp salt
• 1/8 tsp cinnamon
• 1 tsp shredded orange peel
• 1 can (16 oz) apricot halves, sliced
• 1 tbsp butter
• 1/2 cup pecans

Preheat oven to 350°. Place drained sweet potatoes in greased 2-quart baking dish. |
In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange peel.

Drain apricots, reserving syrup. Stir 1 cup apricot syrup into cornstarch mixture.
Cook over medium heat until boiling. Stir constantly and let boil 2 minutes.
Add apricots, butter and chopped pecans; pour over sweet potatoes.
Bake uncovered for 30 minutes or until heated through.
Serves 8.

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