Make a day ahead to save time.
3# Sweet potatoes
1 c Firmly packed brown sugar
1-1/2 Tbls Cornstarch
¼ tsp Salt
1/8 tsp Ground cinnamon
1 c Apricot nectar
½ c Hot water
2 tsp Grated orange peel
2 Tbls Butter
½ c Chopped pecans
Peel sweet potatoes. Cook in boiling, salted water until tender, but not mushy. Drain and cool.
Combine brown sugar, cornstarch, salt, and cinnamon in medium saucepan. Stir in apricot nectar, hot water, and orange peel. Bring to full boil, stirring constantly. Remove from heat. Stir in butter. Cool slightly; stir in pecans.
Cut sweet potatoes in halves and place in 12×7-1/2” casserole. Pour sauce over potatoes so all are glazed. If you wish, cover and refrigerate overnight.
Bake, covered, in moderate oven (375˚) 25 minutes, or until sauce is bubbling.
Makes 6 to 8 servings