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1 can sweet potatoes	1/8 tsp cinnamon
1 1/4 cups brown sugar	1 tsp shredded orange peel
1 1/2 Tblsp cornstarch	1 can apricot halves
1/4 tsp salt	2 Tblsp butter
1/2 cup pecan halves

Need about 2 cups whole sweet potatoes halved lengthwise. Could substitute winter squash or pumpkin. Need 2 cups apricot halves. Place sweet potatoes in 10 x 6 x 1 1/2-inch baking dish. In saucepan combine brown sugar, cornstarch, salt, cinnamon, and orange peel. Drain apricots, reserving syrup. Stir 1 cup apricot syrup into cornstarch mixture. Cook and stir over medium heat until boiling. Boil 2 minutes. Add apricots, butter, and pecan halves. Pour over sweet potatoes. Bake uncovered at 375 degrees for 25 minutes. Serves 6.