Apricot Sweet Potatoes

Ingredients:
- 1 (18 oz.) can sweet potatoes or yams, drained, cut crosswise 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
- 1/3 c. water
- 2 Tbsp. margarine
- 12 frozen apricot halves, cut into quarters
- 1/2 c. pecans (optional)

Directions:
- Preheat oven to 375°.
- Grease 1 to 1 1/2 quart casserole. Arrange potatoes in casserole.
- Mix sugar, cornstarch, salt, cinnamon and orange peel in heavy quart saucepan.
- Add apricot nectar and water.
- Cook on high until mixture comes to boil, stirring constantly.
- Remove from heat.
- Stir in apricots and margarine.
- Pour evenly over potatoes.
- Sprinkle with pecans.
- Bake at 375° for 25 minutes (uncovered).