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3 lbs sweet potatoes	1 cup apricot nectar
3/4 cup brown sugar	1 cup crushed pineapple
1 1/2 Tblsp cornstarch	2 tsp orange zest
1/4 tsp salt	2 Tblsp butter
1/8 tsp cinnamon	1/2 cup chopped pecans

Drain pineapple. Cook unpeeled potatoes in water until tender. Drain, peel, and slice, placing in buttered casserole dish. In saucepan combine sugar, cornstarch, salt, and cinnamon. Blend in apricot nectar, reserved pineapple juice, and orange zest. Bring to boil, stirring constantly. Remove from heat. Stir in butter. Cool slightly and stir in pecans and pineapple. Pour over potatoes. Bake at 375 degrees for 25 minutes.