Sweet Potato and Pecan Casserole

3 pounds sweet potatoes; boiled
1 cup packed brown sugar; firmly packed
5 teaspoons cornstarch
¼ teaspoon sea salt
⅛ teaspoon ground cinnamon
1 cup apricot nectar
½ cup hot water
2 teaspoons orange peel; grated
2 teaspoons margarine
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Place cooked, sliced sweet potatoes in a 13-inch-by-9-inch-by-2-inch pan.
3. In a saucepan combine sugar, cornstarch, sea salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly, for two minutes.
4. Remove from heat; stir in margarine and pecans. Pour over sweet potatoes.
5. Bake uncovered in a preheated oven for 20 to 25 minutes.