Sweet Potatoes with Apricot Glaze

6 medium-size sweet potatoes 

1/2 cup firmly packed brown sugar

1/2 cup apricot nectar

1/4 cup butter

1 teaspoon grated orange rind

1/2 teaspoon grated lemon rind

1/2 teaspoon ground cinnamon

1/2 cup chopped pecans

Optional:  Garnishes:  orange rind curls, pecan halves

Cook sweet potatoes in boiling water to cover until tender.  Let cool to touch; peel and cut into 1/3-inch slices.  Arrange in a lightly greased shallow 2-quart baking dish; set aside.

Combine brown sugar and next 5 ingredients in a small saucepan; bring to a boil, and boil 1 minute.  Drizzle half of apricot mixture over potatoes; bake at 325 degrees for 15 minutes.  Drizzle with remaining apricot mixture and sprinkle with chopped pecans.  Bake additional 15 minutes or until thoroughly heated.  Garnish, if desired.  Yield:  8 servings.

Graphics from Heart to Me