Sweet Potato and Apricot Casserole
1 20-oz can sweet potatoes-drained
1 15-oz can apricots-drained-save juice
Cut apricots in quarters, put sweet potatoes and apricots in a buttered baking dish (approximately 8 x 8)
3/4 cup brown sugar
1-1/2 Tbsp cornstarch
1/2 tsp cinnamon
1/2 cup orange juice
reserved apricot juice
Bring to a boil, take off heat and add 2 Tbsp butter or margarine, pour over sweet potatoes.
Sprinkle 1/2 cup chopped pecans on top.
Bake at 350° F. for 30 minutes.