1 (2-pound 8-ounce) can sweet potatoes, drained
1 (8-ounce) can crushed pineapple, drained
1/2 cup maple syrup
1/2 cup pecan halves
1/4 cup sliced dried apricots
1/4 cup brown sugar, packed
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Place drained sweet potatoes in a lightly greased 1 1/2-quart baking dish.
Combine remaining ingredients; pour over the potatoes.
Bake, uncovered, at 350*F (175*C) for 45 minutes or until heated through.
Makes 8 to 10 servings.