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)

Combine:

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.