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3 Tbsp. butter
1 (8 oz.) can sweet potatoes,
cut 1/2-inch thick
1 c. firmly 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
1/3 c. water
1 (15 oz.) can apricot halves,
cut in quarters or 12 oz.
frozen pkg. apricots,
1/2 c. pecan halves or large

Grease lightly 1 to 1 1/2 quart casserole dish. With
butter arrange potatoes in casserole. Mix sugar, cornstarch,
orange peel, salt and cinnamon in heavy quart saucepan. Stir
apricot nectar and water. Cook and stir on medium heat until
mixture comes to a full rolling boil. Remove from heat and
stir in butter (2 tablespoons). Add apricot, pour evenly over
potatoes and sprinkle with pecans. Bake, uncovered, at 375 degrees
for 25 minutes or microwave until hot and bubbly. Makes 6 to 8

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