Here's one that I tried in 1997 for our Thanksgiving meal - I've made it every year since. It puts a nice, fresh spin on the standard sweet potato casserole!

Sweet Potato Surprise

1- 15.5 ounce can sweet potatoes - drained and cut in half
1 1/4 cups brown sugar, packed
1 1/2 Tablespoons corn starch
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon orange zest
1-16 ounce can apricot halves, drained - reserve 1 cup of juice (you can use dried apricots and re-hydrate them by using orange juice)
2 Tablespoons butter
1/2 cup pecan halves and/or raisins
Marshmallows for topping if desired

Place sweet potatoes in a greased 9 x 13 baking dish. Combine sugar, corn starch, salt, cinnamon and orange zest in a saucepan. Stir in apricot juice and cook over medium heat until boiling. Add apricots, butter and nuts/raisins. Pour mixture over sweet potatoes and bake uncovered at 375 degrees for 25 minutes.

If desired, add marshmallows for topping and brown until lightly melted.