Sweet Potato, Apricot Casserole - cooking recipe

Ingredients

1 (8 oz.) pkg. dried apricots
2 (16 oz.) cans whole sweet potatoes (drained)
1 c. pecan halves
1 c. light or dark corn syrup
1/4 c. butter or margarine
1 Tbsp. cornstarch (mixed with 2 Tbsp. water)
2 tsp. fresh lemon peel (grated)
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. nutmeg

Preparation

In a 1 1/2-quart saucepan, simmer apricots in water to cover (about 2 cups), 10 minutes or until soft.
Drain (reserving liquid).
Arrange sweet potatoes in a single layer in shallow dish; top with apricots and pecans.
Put reserved liquid and remaining ingredients in the saucepan, stir over moderate high heat until boiling; simmer 1 to 2 minutes, until thickened, pour over sweet potatoes.
Bake in a 375\u00b0 oven 25 minutes, until sauce is bubbling and the pecans are browned.
Serves 10.