1Combine sweet potatoes and enough water to cover in a large saucepan. Cook over medium-high heat until tender, about 20 minutes; drain. Let stand to cool.
Preheat oven to 375ºF. Grease a 2-quart baking dish.
Peel sweet potatoes and cut into 1/2-inch slices. Place in the prepared baking dish.
Drain pineapple, reserving 1/3 cup juice and the pineapple.
Combine reserved pineapple juice, pureed apricots, brown sugar, cornstarch, orange zest, salt and cinnamon in a medium saucepan and mix well.
Cook over medium-low heat, stirring continually, until thickened, about 3 minutes.
Add reserved pineapple, pecans and butter and mix well. Pour over sweet potatoes. Bake until hot and bubbly, about 20 to 25 minutes.