Simmer apricots in water for 30 minutes or until plump and tender. Cool and drain well, reserving liquid.

Wash and cook sweet potatoes in water until tender when pierced with fork. Drain and peel potatoes. Cut into ½ inch slices.

Spray 1-quart casserole with non-stick vegetable spray. Layer potatoes and apricots.

Mix ¼ cup reserved apricot liquid with margarine, O.J., and orange peel. Pour mixture over layers.

Bake 375° for 30 – 45 minutes. Sprinkle top with pecans in the last 10 minutes.