Instructions: Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan. In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly, for two minutes.

Remove from heat; stir in margarine and pecans. Pour over sweet potatoes.

Bake, uncovered, at 350 degrees for 20-25 minutes.

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