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Sweet Potato Casserole

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

1. Place drained sweet potatoes in a lightly greased 1 1/2-quart baking dish.
2. Combine remaining ingredients; pour over the potatoes.
3. Bake, uncovered, at 350*F (175*C) for 45 minutes or until heated through.

Makes 8 to 10 servings.