Tropical Glazed Sweet Potatoes - cooking recipe

Ingredients

4 large sweet potatoes
1 (8 1/4 oz.) can crushed pineapple (undrained)
3/4 c. firmly packed brown sugar
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. ground cinnamon
2 tsp. grated orange rind
1 c. canned apricots (undrained), pureed
2 Tbsp. butter or margarine, softened
1/2 c. chopped pecans

Preparation

Cook sweet potatoes in boiling water 20 to 25 minutes or until tender.
Let cool to touch; peel and cut into 1/2-inch slices. Arrange slices so edges overlap in a lightly greased 12 x 8 x 2-inch baking dish; set aside.
Drain pineapple, reserving 1/3 cup syrup; set pineapple aside.